Mushroom Stroganoff

Mushroom Stroganoff Recipe
Oxmoor House
We used a blend of oyster, shiitake, and baby bella mushrooms in this superb vegetarian stroganoff. Browning the mushrooms over high heat ensures that they develop rich flavor.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 393
Caloriesfromfat 0.0 %
Fat 12.6 g
Satfat 6.5 g
Monofat 3.6 g
Polyfat 2 g
Protein 15 g
Carbohydrate 55.2 g
Fiber 3.5 g
Cholesterol 83 mg
Iron 3.8 mg
Sodium 400 mg
Calcium 162 mg

Ingredients

3 1/2 cups uncooked medium egg noodles
Butter-flavored cooking spray
5 (4-ounce) packages fresh gourmet-blend mushrooms
1 cup coarsely chopped onion
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
3 tablespoons dry sherry
2 tablespoons light butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tablespoons finely chopped chives (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushrooms and onion; cook 10 minutes or until browned, stirring frequently.

3. While mushroom mixture cooks, place flour in a bowl. Gradually add milk, stirring with a whisk until smooth. Add sherry and next 3 ingredients, stirring with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.

4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.

Shortcut kitchen tip

To chop chives quickly and safely, hold the chives in a bunch, and place them on a clean cutting board. With a sharp knife, chop the chives to the desired size. To prepare the chives ahead, chop them, and place in a zip-top plastic bag; store in the refrigerator until you need them.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note