"Meaty" Mushroom Stroganoff
"Quartering the mushrooms instead of slicing, and using beef broth and worcestershire sauce, gives this meatless stroganoff a taste and texture that even meat lovers will enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (268.6 g)
- Calories 101.1
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 5.2 mg
- Sodium - 392.3 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 3.9 g
- Sugars - 7.7 g
- Protein - 3.1 g
- Calcium - 117.1 mg
- Iron - 1.1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook pasta or egg noodles (amount for 2 servings) Drain and reserve cooking water.
Step 2
Saute onion and mushrooms in 1Tblsp olive oil or butter until soft. Remove from skillet. Pour in the beef broth and worcestershire sauce; bring to a boil and reduce by about 1/3. Return onion/mushroom mixture to skillet and combine well.
Step 3
Mix the sour cream and flour until smooth. Add to skillet, mix, and continue cooking until the sauce is thickened. Add in fresh parsley, salt & pepper.
Step 4
Serve over pasta or add pasta into the skillet and mix with sauce. Use some of the reserved pasta cooking water to thin if necessary.
Tips
No special items needed.