Mushroom stroganoff

I love stroganoff. Beef stroganoff was a favorite I’ve been craving; but, with our change of diet, I had to find a way to salute and satisfy that craving. This sure did the trick! I did some searching (read: googling) and came across this wonderful recipe by This was great – she used several different mushrooms to vary the texture and taste of the mushrooms. I didn’t want to go on a mushroom hunt (read: I was too lazy to go to the store again) so I used baby bella mushrooms. Go check the original if you’re wanting to try it with the different types of mushrooms!

This wasn’t very hard to make. It wasn’t an instant meal, but it was definitely worth the wait and effort. I was surprised at the slight “kick” at the end of a bite, but it was delicious and tasty! Try it out, have some fun! I’ll bet you won’t miss beef stroganoff too much!

Mushroom stroganoff

YUM! Look at that! Give it a try!

What you need:

  • 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
  • 16.5 oz sliced baby Bella 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 (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)

What to do:
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.


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