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Mushroom Stroganoff
This comforting vegetarian dish transforms a classic stroganoff by using a hearty blend of fresh mushrooms instead of beef. It comes together quickly in a single Dutch oven with a creamy sauce made from milk, fat-free sour cream, and a splash of dry sherry. The recipe is perfect for a cozy weeknight dinner when you want something rich and satisfying but lighter than traditional versions. Earthy mushrooms and tender egg noodles soak up the savory, slightly tangy sauce beautifully. Finish the bowls with fresh chives for a bright pop of color and flavor.
Ingredients
- 3½ cups uncooked medium egg noodles
- 5 packages (4 oz each) fresh gourmet-blend mushrooms
- 1 large onion, coarsely chopped (1 cup)
- 3 tablespoons all-purpose flour
- 1½ cups low-fat (1%) milk
- 3 tablespoons dry sherry, white wine or vegetable broth
- 1 tablespoon light stick butter, melted
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup fat-free sour cream
Instructions
- 1Prepare the finely chopped fresh chives and set them aside if you plan to use them for garnish.
- 2Boil the egg noodles according to the package instructions without adding salt or oil to the water, then drain them well.
- 3Coat a large Dutch oven with cooking spray and place it over high heat. Toss in the mushrooms and chopped onion, cooking them for about 10 minutes while stirring frequently until they turn golden brown.
- 4Put the flour into a medium bowl and slowly whisk in the milk until the mixture is completely smooth. Whisk in the sherry, melted butter, salt, and black pepper, then transfer the cooked mushrooms and onions from the pot into a separate large bowl.
- 5Pour the milk mixture into the hot Dutch oven while whisking continuously. Let it cook for 3 minutes, stirring constantly until the liquid thickens into a sauce.
- 6Combine the thickened sauce and the drained noodles with the cooked mushrooms. Stir the sour cream into the mixture until evenly coated, then serve hot with a sprinkle of fresh chives.