A classic dish combining whole grain noodles and a creamy mushroom sauce.
Mushroom Stroganoff
Ingredients
1 Tablespoon margarine or butter
2 ½ cups chopped onion (2 ½ medium onions)
4 cups sliced mushrooms (16 to 20 medium fresh button mushrooms)
¾ cup water
1 teaspoon bouillon (1 cube) - vegetable, beef or chicken
1 teaspoon garlic powder
1 Tablespoon corn starch
3 Tablespoons light sour cream
3 cups cooked whole grain noodles or brown rice
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat the margarine in a large skillet over medium-high heat (350 degrees in an electric skillet). Add onion and mushrooms. Sauté and stir until starting to brown.
- In a small bowl, mix water, bouillon, garlic powder and cornstarch. Add to skillet and cook until sauce is thickened.
- Remove from heat. Stir in sour cream.
- Serve with cooked whole grain noodles or brown rice. Garnish with paprika and chopped parsley if desired.
- Refrigerate leftovers within 2 hours.
Notes
- No dry bouillon? Use ¾ cup of any type of broth.
- No sour cream? Use plain regular or Greek yogurt.
You might also like...
Lemon Dill Brussels Sprouts
Lemon Dill Brussels Sprouts
Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Mashed Parsnips and Potatoes
Mashed Parsnips and Potatoes
Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Apple Bars
Apple Bars
A comforting apple bar with an easy crust, spiced apple filling and crumble topping.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
12 bars
Prepare:
5 minutes
Cook:
1 hour
Makes:
2 ½ cups
Butternut Apple Crisp
Butternut Apple Crisp
Great dessert that combines warm and comforting fall flavors.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Comments
This recipe is super easy and yummy! I have to cook gluten free so I had to use gluten free noodles and gluten free flour in place of the regular noodles and cornstarch. I also didn't have low fat sour cream, so had to use regular. It turned out great!