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Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff


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 (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)

1 tbsp minced fresh flat-leaf parsley for garnish


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.

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