Mushroom Stroganoff
This is a quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce. Using a variety of mushrooms gives nice textures and flavour and means that you can eat more for less calories and fat.
Lower Calorie Mushroom Stroganoff
Ingredients
Ingredients
- 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 prefer)
- 1 tbsp Worcestershire sauce
- 1 tsp tomato paste
- 5 oz sliced Cremini mushrooms
- 8 oz sliced baby Bella mushrooms
- 3.5 oz Shiitake 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
- 1 tbsp minced fresh flat-leaf parsley for garnish
Method
Method
- Cook noodles in a pot of salted water according to package directions, if you under-cook them a bit, when you mix them with the sauce they will finish cooking.
- Meanwhile, while the water starts to boil for the noodles, heat a large nonstick pan 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.
Serves 4 – Serving Size: 1 1/2 cups Nutrition per Serving
Calories: 268, Fat: 3g, Carbohydrates: 52g, Fibre: 7g, Protein: 12g, Sugar: 4g