Mushroom Stroganoff
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.
Ingredients
- 2 cups (16 ounces) low sodium chicken broth, divided
- ¾ cup (6 ounces) sour cream (See Tip 1)
- 1 ½ 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
- ¾ teaspoon Kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons all-purpose flour
- ½ cup (2 ounces) freshly grated Parmesan cheese
- Fresh minced parsley for garnish (optional)
- Egg noodles prepared according to package directions
Instructions
- Whisk together 1 ¾ cups of chicken broth and Dijon mustard. Set aside. Whisk together the sour cream and remaining ¼ 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 the mushroom mixture. Cook, stirring constantly until the mixture is 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.
Video
Tips/Notes
- I used low-fat sour cream in this recipe.
- You could also use white button mushrooms instead of the Cremini mushrooms, or a mixture of the two types of mushrooms.
- Sour cream tends to curdle when added to hot liquids. To minimize curdling, I mix the sour cream with about ¼ cup of liquid before adding it to the hot liquid. You could also "temper" the sour cream by mixing it with about ¼ cup of the hot liquid before adding it to the dish.
Nutrition
Calories: 180kcalCarbohydrates: 13gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 489mgPotassium: 520mgFiber: 1gSugar: 3gVitamin A: 334IUVitamin C: 3mgCalcium: 166mgIron: 1mg
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