This is a solid recipe that we've made many times. Typically we use regular mushrooms, since they're cheaper. It needs a good amount more salt than written, but otherwise, it's a great recipe without the meat. If you want more flavor (as another reviewer noted), you can easily boost the flavor with some dried herbs added when you're sauteing the mushrooms.
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.
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- 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
- 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)
- 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.
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