Mushroom Stroganoff

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 0.0%
  • Fat: 12.6g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2g
  • Protein: 15g
  • Carbohydrate: 55.2g
  • Fiber: 3.5g
  • Cholesterol: 83mg
  • Iron: 3.8mg
  • Sodium: 400mg
  • Calcium: 162mg

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. 1. Cook noodles according to package directions, omitting salt and fat; drain.
  2. 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. 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. 4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
  5. Shortcut kitchen tip
  6. 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.

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