Friday, April 15, 2011

Mushroom Stroganoff

 

Whenever I get a large amount of mushrooms from my Produce Club, I know exactly what I want to make with them: Mushroom Stroganoff.

I have a different recipe for Slow Cooker Beef Stroganoff on this blog and I've already mentioned that it was one of my favorite dishes while I was growing up, so I'm always looking for the next great recipe variation.


My 3 year old is not a fan of this recipe. The test of wills over mushrooms has already happened in this house, and it didn't end well for anyone. So now, he has to take one bite of the mushrooms, but is welcome to get stuffed on pasta...I'm just not going to fight him on it anymore! But the adults really like it, and it is a great meatless dish!

I'm sharing this at Eat at Home's Ingredient Spotlight: Mushrooms.

Mushroom Stroganoff
from You on a Diet Cookbook
Serves: 4

1/2 cup sour cream

3 tablespoons flour

3 tablespoons olive oil

1 medium onion, finely chopped

8 ounces portobello mushrooms, sliced

2 cups beef broth (use vegetable broth or water to make it vegetarian)
1 tablespoon Worcestershire sauce
 (leave out for vegetarian)
1/4 cup fresh parsley chopped

Salt and pepper
8 ounces whole wheat pasta


Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, sauté the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Sauté until the mushrooms brown. Transfer the mushroom mixture to a large bowl. Turn the heat up to high and add the broth and worcestershire sauce to the skillet. Bring to a boil and reduce the liquid by 30%. Set the heat to low and add the mushrooms and onions. 
Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.

Creatively Domestic

Simple Cooking | Easy Cooking

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