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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
3 1/2 cups uncooked medium egg noodles |
butter-flavored cooking spray |
5 (4-ounce) packages fresh gourmet-blend mushrooms |
1 cup coarsely chopped onion |
3 tablespoons all-purpose flour |
1 1/2 cups 2% reduced-fat milk |
3 tablespoons dry sherry |
2 tablespoons light butter, melted |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup reduced-fat sour cream |
1 1/2 tablespoons finely chopped chives (optional) |
Directions:
1. Cook noodles according to package directions, omitting salt and fat; drain.
2. 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.
3. 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.
4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
5. Shortcut kitchen tip
6. To chop chives quickly and safely, hold the chives in a bunch, and place them on a clean cutting board. With a sharp knife, chop the chives to the desired size. To prepare the chives ahead, chop them, and place in a zip-top plastic bag; store in the refrigerator until you need them.
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