Tuesday, October 16, 2012

Mushroom Stroganoff ~ Meatless Monday

Meatless Monday! Yes, I know this is actually posting on Tuesday but it is truly an any day meal. When some people envision meatless, they think "hunger, light, un-filling", maybe even "bland". With this recipe that is not the case. Ask my hubby! He really loved this mushroom stroganoff & had two heaping bowls full of it. Mushrooms are a great alternative to meat because of their texture & "meaty" woodsy flavor. If you like shrooms, give this a go.
<3 Lishie

Mushroom Stroganoff 
slightly adapted from

  • 1 TBSp butter
  • 1/2 c chopped onion
  • 2 TBSp unbleached a-p flour
  • 2 c fat-free, less-sodium vegetable broth
  • 1 TBSp Worcestershire sauce
  • 1 tsp tomato paste
  • 8 oz sliced white button mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 1/4 tsp thyme
  • s & p, to taste
  • 2 TBSp white wine or sherry (I used white wine)
  • 1/4 c reduced-fat sour cream
  • 8 oz uncooked noodles
  • 1 TBSp minced fresh flat-leaf parsley for garnish
Cook noodles in a pot of salted water according to package directions, al dente.

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, & tomato paste, stirring constantly. Add mushrooms, thyme, s & p; stir & cook 4-5 minutes or until thickened & bubbly, stirring constantly. 

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt) 

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