Thursday, March 7, 2013

mushroom stroganoff...

Mmmmmmm.  Talk about delicious as the different mushrooms used in this dish gave the stoganoff a wonderful, earthy flavor.  It was also rather light, more than likely due to the Ronzoni Smart Taste noodles that I had never tried before.  This was easy to prepare and would be great to make for a dinner party as it is very eye appealing!

Mushroom Stroganoff
Servings:4 • Serving Size: 1 1/2 cups • Old Points:5 pts • Points+:7 pts
Calories:268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber:7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium:312 (without salt)
  • 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

Cooknoodles 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, heata large nonstick skillet over medium-high heat. Meltbutter over medium heat and addonions to the pan. Cook 2 - 3 minutes over medium-low heat.
Addflour; stir with a wooden spoon for 30 seconds. Gradually addbroth, 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.
Addwine; bring to a boil, reduce heat, and simmer 4 minutes. Removefrom heat; let stand 30 seconds. Stirin sour cream; addnoodles, mix well and garnish with parsley if desired.

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