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.
Ingredients
- 3½ cups uncooked medium egg noodles
- Butter-flavored cooking spay
- 5 (4-ounce) packages fresh gourmet-blend mushrooms
- 1 cup coarsely chopped onion
- 3 tablespoons all-purpose flour
- 1½ cups 2% reduced-fat milk
- 3 tablespoons dry sherry
- 2 tablespoons light butter, melted
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup reduced-fat sour cream
- 1½ tablespoons finely chopped chives (optional)
How to Make It
- Cook noodles according to package directions, omitting salt and fat; drain.
- 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.
- 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.
- Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 393 kcal Calories from Fat: 113.4 kcal |
|
% Daily Value*
|
| Total Fat 12.6 g 36% |
Saturated Fat 6.5 g 33% |
Trans Fat 0.0 g |
Sodium 400 mg 7% |
carbohydrates 55.2 g 42% |
Dietary Fiber 3.5 g 9% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |