I’m always up for a good meatless meal, but sometimes it’s hard to be creative with them. I run out of ideas, and make the same things over and over. When I spied this recipe a few weeks ago, I was thrilled. I love stroganoff, Geoff loves mushrooms, and the girls love pasta. What could be better?
I made a few changes to the recipe… I used chicken broth because it was all I had, I left out the wine/sherry, and I used button mushrooms, because they were what was on sale. I also (accidentally) added a tablespoon instead of a teaspoon of tomato paste, so my stroganoff was a little more orangey than it should have been. Nonetheless, it was delicious! Abby refused to touch the mushrooms, but ate the noodles, and Lizzy inhaled her whole plate, and then licked it for good measure. It was a hit with the grown ups, too, and easy to throw together. Yum!
Skinny Mushroom Stroganoff
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’re a carnivore)
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 (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
1 tbsp minced fresh flat-leaf parsley for garnish
Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
Meanwhile, 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-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.