Mushroom Stroganoff
User Reviews
4.8
Mushroom Stroganoff
Description
This Mushroom Stroganoff recipe uses a trio of mushrooms—white, cremini, and shiitake—to provide varied textures and earthy flavors. Sautéed onions and butter form the flavor base, with flour added to create a thickened sauce once broth, Worcestershire sauce, and tomato paste are incorporated. The mix simmers until thick and bubbly, allowing the mushrooms to become tender and absorb the sauce.
White wine adds acidity and brightness to the overall flavor, balanced by the richness of reduced-fat sour cream added at the end for a creamy texture. Noodles, preferably undercooked slightly so they finish cooking in the sauce, are combined into the stroganoff, making the dish hearty and filling.
Seasoning with thyme, salt, and freshly ground pepper highlights the components without overpowering the mushroom flavors. Fresh parsley garnish adds a touch of color and freshness on serving. This stroganoff suits a main course and complements straightforward sides or a green salad for added lightness.
Ingredients
- 1 tablespoon butter
- 1/2 cup onion chopped
- 2 tbsp all-purpose flour unbleached
- 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 white mushroom sliced
- 8 oz cremini mushroom sliced, or baby Bella mushroom
- 3.5 oz shiitake mushrooms
- 1/4 tsp thyme
- salt to taste
- black pepper to taste
- 2 tbsp white wine or sherry
- 1/4 cup sour cream reduced-fat
- 8 oz noodle No-Yolk noodles, uncooked
- 1 tbsp parsley minced, flat-leaf, fresh, for garnish
Instructions
- 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.
Notes
- Check ingredient labels to ensure the Worcestershire sauce used is vegetarian if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 268kcal | 13% |
| Carbohydrates | 52.5g | 18% |
| Protein | 12.5g | 25% |
| Fat | 3.5g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8.5mg | 3% |
| Sodium | 312mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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