Mushroom Stroganoff
Description
This quick and easy mushroom stroganoff is made with a mix of shiitake, button and cremini mushrooms with noodles in a light creamy sauce.
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 tbsp unbleached all-purpose flour
- 2 cups fat-free (less-sodium vegetable broth (or beef if you're a carnivore))
- 1 tbsp worcestershire sauce*
- 1 tsp tomato paste
- 5 oz sliced white mushrooms
- 8 oz sliced cremini or baby bella mushrooms
- 3.5 oz shiitake mushrooms
- 1/4 tsp thyme
- salt and pepper to taste
- 2 tbsp white wine or sherry
- 1/4 cup reduced-fat sour cream
- 8 oz uncooked noodles (no-yolk noodles)
- 1 tbsp minced fresh flat-leaf parsley for garnish
Directions
- Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
- Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
- Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
- Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
- Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
- Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
- Stir in sour cream; add noodles, mix well and garnish with parsley if desired.
