Mushroom Stroganoff is a quick and easy meal for meatless Mondays. Use vegetable broth in place of chicken broth for a delicious vegetarian meal. Any leftovers make an amazing mushroom sauce for all sorts of things.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 servings
- 2 cups low sodium chicken broth, divided
- 3/4 cup (6 ounces) sour cream (See Tip 1)
- 1 1/2 teaspoons Dijon mustard
- 3 Tablespoons unsalted butter
- 1 cup chopped onion (1 medium)
- 1 pound Cremini mushrooms, sliced (See Tip 2)
- 3 cloves garlic, minced
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons all-purpose flour
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- Fresh minced parsley for garnish (optional)
Whisk together 1 3/4 cups of chicken broth and Dijon mustard. Set aside. Whisk together the sour cream and remaining 1/4 cup of chicken broth. Set aside. (See Tip 3)
Heat butter over medium heat in a large skillet. Add onions; cook stirring occasionally until onions become tender, about 10 minutes. Do not brown.
Add mushrooms. Increase the heat to medium high; cook stirring occasionally until all of the liquid has evaporated and the mushrooms have browned, about 4 to 5 minutes. Reduce the heat to medium and add the garlic, salt, thyme and pepper; cook for 30 seconds or until fragrant.
Add flour; stir to combine. Cook for a minute or two until the flour has browned.
Add chicken broth/Dijon mustard mixture. Cook, stirring constantly until mixture thickens and is bubbly, about 4 minutes.
Add sour cream/chicken broth mixture to mushroom mixture. Cook, stirring constantly until mixture well combined.
Remove from heat; add Parmesan cheese. Stir until cheese is melted. Correct the seasonings. Garnish with minced fresh parsley if desired.
Serve over egg noodles or the pasta of your choice. Yield: 6 servings.
- I used low fat sour cream.
- You could also use white button mushrooms instead of the Cremini mushrooms, or a mixture of the two types of mushrooms.
- Sour cream has a tendency to curdle when added to hot liquids. To minimize the curdling problem, I mix the sour cream with about 1/4 cup of liquid before adding it to the hot liquid. You could also "temper" the sour cream by mixing it with about 1/4 cup of the hot liquid before adding it to the dish.
Calories: 180kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 489mg | Potassium: 520mg | Fiber: 1g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg