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Mushroom Stroganoff

4.80 from 74 votes

This quick and easy mushroom stroganoff is made with a mix of shiitake, button and cremini mushrooms with noodles in a light creamy sauce.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 4 servings

Course: Dinner

Cuisine: American

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're a carnivore))
1 tbsp Worcestershire sauce*
1 tsp tomato paste
5 oz sliced white mushrooms
8 oz sliced Cremini or 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 (No-Yolk noodles)
1 tbsp minced fresh flat-leaf parsley for garnish

Instructions

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.

Notes

*check labels for vegetarian

Nutrition

Serving: 11/2 cups, Calories: 268kcal, Carbohydrates: 52.5g, Protein: 12.5g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 8.5mg, Sodium: 312mg, Fiber: 7g, Sugar: 4.5g

- WW Points: 9

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