sliced mushrooms (16 to 20 medium fresh button mushrooms)
3⁄4 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
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.
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!
1 Comments for "Mushroom Stroganoff"
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Submitted by blooman on Wed, 04/01/2020 - 12:17This 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!