Mushroom Stroganoff

0
94
Skinnytaste

This healthy mushroom stroganoff made from shiitake, baby portabella and cremini mushrooms and noodles in a slightly creamy sauce is a quick and easy meal, perfect for meatless assemblies!

Stroganoff mushroom

I love beef stroganoff, but wanted to see if there was a way to make it vegetarian for days when I want to go meatless. I played around with this mushroom troughanoff until we were fed up with it, but it was worth it! This recipe was a huge hit in my home. You can find more of my favorite recipes for meatless Monday pasta here Fettuccini with wintergreen and poached egg, Cheesy Baked Pumpkin Noodles, and Spaghetti with mushrooms, garlic and oil.

Mushroom stroganoff in a plate with a fork.

Making stroganoff without beef was a challenge. I wanted to keep the flavor of the beef and keep it creamy yet light. The variety of mushrooms gives this pasta a nice texture and taste, and the Worcestershire sauce and tomato paste give it some of the beef flavor I was looking for. The bonus of doing it with only vegetables is that you can eat more, but with fewer calories and less fat.

What is stroganoff sauce made of?

The sThe Troganoff sauce starts with a roux made from flour and butter that thickens the sauce and ends with sour cream to make it creamy. The other ingredients in the sauce are below:

  • Vegetable broth
  • Worcester sauce
  • Tomato paste
  • thyme
  • salt
  • pepper
  • White wine or sherry

If you don't want to cook with wine, use more broth instead.

As a child, I always baked my stroganoff with grated parmesan. It's completely optional, but personally I think parmesan can turn any pasta dish from good to great. I hope you like it!

Mushroom stroganoff variations:

  • If you can't find a particular mushroom or want to save money, try all mushrooms with white buttons.
  • Use a vegan Worcestershire sauce to make this mushroom stroganoff vegetarian.
  • Use whole wheat noodles instead of no-yolk noodles if that's your preference.
  • Serve the mushrooms and sauce over spaghetti squash to save on carbohydrates and calories.
  • Add chicken or beef like sirloin or flank steak for a heartier meal.
  • Add more stock to the white wine or sherry.
  • Swap parsley for thyme.
  • If you're looking for a sour cream substitute, try plain Greek yogurt.
  • Make gluten-free stroganoff with gluten-free flour and pasta.

Mushrooms in a panMushroom Stroganoff "width =" 550 "height =" 825 "data-pin-description =" This healthy mushroom stroganoff made from shiitake, baby portabella and cremini mushrooms and noodles in a light creamy sauce is a quick and easy one simple meal, perfect for meatless assemblies! #mushrooms #stroganoff "data-pin-title =" Mushroom Stroganoff "srcset =" https://www.skinnytaste.com/wp-content/uploads/2012/09/Mushroom-Stroganoff-4.jpg 550w, https: / /www.skinnytaste.com/wp-content/uploads/2012/09/Mushroom-Stroganoff-4-500x750.jpg 500w, https://www.skinnytaste.com/wp-content/uploads/2012/09/Mushroom- Stroganoff-4-170x255.jpg 170w, https://www.skinnytaste.com/wp-content/uploads/2012/09/Mushroom-Stroganoff-4-260x390.jpg 260w, https://www.skinnytaste.com/ wp-content / uploads / 2012/09 / Mushroom-Stroganoff-4-150x225.jpg 150w "data sizes =" (maximum width: 550px) 100vw, 550px "/><img loading=

More mushroom recipes you will love:

Stroganoff mushroom

Preparation time: 10 min

Cooking time: fifteen min

Total time: 25th min

This healthy mushroom stroganoff made from shiitake, baby portabella and cremini mushrooms and noodles in a slightly creamy sauce is a quick and easy meal, perfect for meatless assemblies!

  • 1 tablespoon butter
  • 1/2 Cup chopped onion
  • 2 tablespoon all-purpose unbleached flour
  • 2 cups fat free, less sodiumed vegetable broth (or beef if you are a carnivore)
  • 1 tablespoon Worcester sauce
  • 1 TL Tomato paste
  • 5 oz sliced ​​cremini mushrooms
  • 8th oz sliced ​​baby bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 TL thyme
  • Salt and pepper to taste
  • 2 tablespoon White wine or sherry
  • 1/4 Cup low-fat sour cream
  • 8th oz uncooked pasta, No-yolk noodles
  • 1 tablespoon chopped fresh flat parsley for garnish
  • Cook the pasta in a saucepan with salted water according to the instructions in the package. I like to cook them a little too little so that I can mix them with the sauce and finish cooking.

  • While the water for the pasta begins to boil, heat a large, nonstick pan over medium-high heat.

  • Melt butter over medium heat and add onions to the pan. Cook for 2-3 minutes over medium heat. Add flour; Stir with a wooden spoon for 30 seconds.

  • Gradually add the broth, Worcestershire sauce and tomato paste, stirring constantly.

  • Add mushrooms, thyme, salt and pepper; Stir and cook for 4-5 minutes, or until thickened and bubbly, stirring constantly.

  • Add wine; bring to a boil, reduce heat and simmer for 4 minutes. Remove from stove; Let stand for 30 seconds.

  • Stir in sour cream; Add the pasta, mix well and garnish with parsley if desired.

Portion: 11/2 cups, Calories: 268kcal, Carbohydrates: 52.5G, Protein: 12.5G, Fat: 3.5G, Saturated fatty acids: 2G, Cholesterol: 8.5mg, Sodium: 312mg, Fiber: 7thG, Sugar: 4.5G

Blue Smart Points: 9

Green Smart Points: 12

Purple Smart Points: 12

Points +: 7th

Keywords: Mushroom noodles, mushroom spaghetti, mushroom stroganoff, vegetarian pasta dishes, vegetarian stroganoff

Posted September 30, 2020 by Gina

Don't miss a recipe!

Receive new free recipes and exclusive content straight to your inbox:

LEAVE A REPLY

Please enter your comment!
Please enter your name here