Mushroom Stroganoff
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people
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Ingredients
- 1 tablespoon Butter
- 1/2 Chopped onion
- 2 tablespoon Unbleached All-Purpose Flour
- 2 cup Fat-Free Less Sodium Vegetable Broth (or Beef Broth)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Tomato Paste
- 5 oz Cremini Mushrooms
- 8 oz Baby Bella Mushrooms
- 3.5 oz Shiitake Mushrooms
- salt and pepper to taste
- 1/4 teaspoon Thyme
- 1/4 cup Reduced-Fat Sour Cream
- 8 oz Uncooked Noodles
- 1 tablespoon Minced Parsley
Ingredients
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Instructions
- Cook noodles in a pot of salted water according to package directions. (You can under cook them a bit. When mixed with the sauce they will finish cooking.)
- 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-high heat.
- Add flour; stir with 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.
- 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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