Mushroom stroganoff

Mushroom stroganoff with egg noodles. 

Serve mushrooms in a creamy sauce over thick egg noodles for this quick vegetarian dinner. The meaty mushrooms add texture and mustard, smoked paprika and dried thyme spice up the flavor. Along with these ingredients, Worcestershire sauce gives the stroganoff a tangy and slightly sweet flavor. The sauce is made with anchovies. To make this a vegetarian recipe, several vegan or vegetarian Worcestershire sauces are available. Or, just substitute soy sauce for the Worcestershire sauce called for in the recipe.

Helpful Hints:

To speed preparation, look for diced onion in the produce section of the market.

Sliced button mushrooms can be used instead of portobello mushrooms.

Two teaspoons minced garlic can be substituted for 3 garlic cloves.

COUNTDOWN:

Place water for egg noodles on to boil.

Prepare ingredients.

Boil egg noodles.

Make stroganoff while noodles cook.

Shopping List:

To buy: 1 pound sliced portobello mushrooms, one container reduced-sodium vegetable broth, 1 small can tomato paste, 1 jar Dijon mustard, 1 bottle vegetarian or vegan Worcestershire sauce, 1 carton reduced-fat sour cream, 1 bottle dried thyme, 1 bottle smoked paprika, 1 package large egg noodles, and 1 bunch parsley (optional garnish.)

Staples: olive oil, onion, garlic, flour, salt and black peppercorns.

MUSHROOM STROGANOFF

Yield: 2 servings.

2 teaspoons olive oil

1 cup diced onion

3 garlic cloves, crushed

1 pound sliced portobello mushrooms

2 tablespoons flour


¾ cup reduced-sodium vegetable broth

2 tablespoons tomato paste

2 tablespoons Dijon mustard

3 teaspoons vegetarian or vegan Worcestershire sauce

1 teaspoon dried thyme

2 tablespoons reduced-fat sour cream

Salt and freshly ground black pepper

Smoked paprika for sprinkling on top

2 tablespoons chopped parsley (optional garnish)

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and saute for 2 minutes. Add mushrooms and continue to saute 3 minutes. Mix in flour making sure it is completely absorbed. Add broth, tomato paste, mustard and Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Add dried thyme, sour cream and salt and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with smoked paprika and chopped parsley.

Per serving: 220 calories (22% from fat), 8.1 g fat (2 g saturated, 3.1 g monounsaturated), 6 mg cholesterol, 11.9 g protein, 31.7 g carbohydrates, 5.7 fiber, 352 mg sodium.

EGG NOODLES

¼ pound large egg noodles

2 teaspoons olive oil

3 tablespoons water from noodles

Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes. Remove 3 tablespoons cooking liquid to a mixing bowl and add oil to the bowl. Drain noodles and add to the bowl. Add salt pepper to taste. Toss well.

Per serving: 259 calories (24% from fat), 7 g fat (3 g saturated, 3.6 g monounsaturated), 48 mg cholesterol, 8.1 g protein, 40.6 g carbohydrates,1.9 fiber, 12 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.

Copyright 2021 Tribune Content Agency.

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