Mushroom Stroganoff
Serves 4 · Rated 5/5 (1 rating)
Mushroom Stroganoff — made with 1 tbsp butter, 0.5 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, *check labels for vegetarian, 1 tsp tomato paste, and more.
Ingredients
- 1 tbsp butter
- 0.5 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, *check labels for vegetarian
- 1 tsp tomato paste
- 5 oz sliced white mushrooms
- 8 oz sliced baby Bella mushrooms
- 3.5 oz Shiitake mushrooms
- 0.25 tsp thyme
- salt and pepper, to taste
- 0.25 cup reduced-fat sour cream
- 8 oz uncooked noodles
- 1 tbsp minced fresh flat-leaf parsley, for garnish
Instructions
- Cook noodles in a pot of salted water according to package directions, under-cook slightly to finish cooking in sauce.
- Meanwhile, heat a large nonstick skillet over medium-high heat and melt butter.
- Add onions to the pan, cook for 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 for 4-5 minutes until thickened and bubbly, stirring constantly.
- Remove from heat and let stand for 30 seconds.
- Stir in sour cream and add noodles. Mix well.
- Garnish with parsley if desired.