Mushroom Stroganoff
Source: skinnytaste.com via Emily on Pinterest
Here is the original recipe from Skinny Taste with my changes in pink:
Ingredients:
- 1 tablespoon butter (Brummel & Brown Yogurt Spread)
- 1/2 cup chopped onion (just use the whole onion, it never killed anyone)
- 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 (buy canned and freeze the rest and use later on for other recipes)
- 5 oz sliced Cremini mushrooms (just buy the 8oz white mushroom and use for Shiitake too)
- 8 oz sliced baby Bella mushrooms
- 3.5 oz Shiitake mushrooms (I just bought the plain white mushrooms, these are too pricy)
- 1/4 tsp thyme
- salt and pepper to taste
- 2 tbsp white wine or sherry (I bought the small bottle of white cooking wine)
- 1/4 cup reduced-fat sour cream (fat free sour cream)
- 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
- 1 tbsp minced fresh flat-leaf parsley for garnish (I used dried)
Directions:
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.
