Mushroom Stroganoff

Ingredients

Ingredients

Total Time	25 min.
Prep Time	10 min.
Cook Time	15 min.
Yield	4 servings

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
1 tbsp	minced fresh flat-leaf parsley for garnish

Recipe Link

Instructions

1. 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.
2. Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
3. Melt butter over medium heat and add onions to the pan.
4. Cook 2 - 3 minutes over medium-low heat.
5. Add flour; stir with a wooden spoon for 30 seconds.
6. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
7. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
8. Add wine; bring to a boil, reduce heat, and simmer 4 minutes.
9. Remove from heat; let stand 30 seconds.
10. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.