A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.
I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don't get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.
Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.
As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!
Mushroom Stroganoff
Skinnytaste.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)
Ingredients:
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 tbsp unbleached all-purpose flour
- 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
- 1 tbsp Worcestershire sauce
- 1 tsp tomato paste
- 5 oz sliced Cremini mushrooms
- 8 oz sliced baby Bella mushrooms
- 3.5 oz Shiitake mushrooms
- 1/4 tsp thyme
- salt and pepper to taste
- 2 tbsp white wine or sherry
- 1/4 cup reduced-fat sour cream
- 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
- 1 tbsp minced fresh flat-leaf parsley for garnish
Directions:
Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.
Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.
























Just FYI - most store bought Worcestershire sauces have anchovies in them. Not completely meatless, but delicious looking!
ReplyDeleteGood point, I should mention I have a vegetarian one, it's called Bourbon Barrel from Kentucky.
DeleteGood to know! My boyfriend is vegan, and we haven't been able to find a store bought one. Thank you!
DeleteOhhh, this looks so good! Will be making it soon! What is the difference b/w baby Bellas and Creminies? :)
DeleteThis is dinner tonight for sure. Since I'm vegetarian Ill be substituting the Worcestershire sauce with Braggs Liquid. I need to go and check out the Bourbon Barrell you suggested.
DeleteTry this, if you have to order. http://store.veganessentials.com/annies-naturals-organic-vegan-worcestershire-sauce-p562.aspx
Deletewww.thestylistquo.com
Annie's worcestershire is vegetarian. It's in the natural food aisle at my regular grocery and every natural food store I've ever been in.
Deletegod forbid
DeleteWhat do you use instead of mushrooms? We hate them in our house!
ReplyDeleteEggplant?
DeleteSeriously...Seriously...
DeleteIt wouldn't be mushroom stroganoff if you didn't use mushrooms! *shakes head*
DeleteHahaha. Some substitution questions make sense, but some are just....
DeleteI would search for Tofu Stroganoff, which you can make without the mushrooms.
DeleteYou could also look for seitan stroganoff. Or probably even just sub it in this recipe.
DeleteThis looks so delicious.
ReplyDeleteI have issues with alcohol, so I prefer not to have it in the house even for cooking. Most times I substitute a bit of balsamic vinegar for wine, any suggestions on what to replace the sherry with?
Thanks!
More broth would work, I bet a splash of balsamic would be great too.
DeleteMike - Some people use grape juice as a substitute for wine.
DeleteMarsala Cooking Wine is great and should have fewer issues. It will also complement the flavors in the recipe nicely.
Deletehow do you print this recipe without all the pictures
ReplyDeleteUse the print friendly button below the recipe
DeleteI don't mean this to sound witchy, but I thought Cremini mushrooms and baby Bellas were the same thing. Is there another name for either?
ReplyDeleteHa! They may be! They were labeled different.
DeleteYou can use whatever mushrooms you find, white work great too.
DeleteGreat - thanks!
DeleteI could be wrong, but I think cremini's are full grown bellas and baby bellas are smaller. They do have slightly different flavors.
DeletePortabellas are the mature version of cremini's....just like puppy is to dog, cremini is to portabella...the cremini's are sold commercially as "baby (porta)bellas"
DeleteCan anyone tell me if this can be made about an hour ahead of time and then kept warm in the oven? Would taste, texture be impacted? Thanks for your advice!!
DeleteLove the use of the different mushroom varieties! Perfect mixture for replicating a meaty texture for fewer calories. Thanks for sharing such a wonderful Meatless Monday creation...
ReplyDelete-Shannon
I am SOOOO excited you did this recipe. Mushroom Stroganoff is my favorite dish. I have a question....and maybe I missed it somehow. Do you have to cook the noodles before adding them? I apologize, but I have never used this type of noodle, and want to be sure I am not missing a step.
ReplyDeleteShona I forgot to add that step, I just added! Thanks for mentioning.
DeleteI was reading the comments thinking the exact same thing. I'm assuming you will cook the noodles before hand as you add them just at the last minute and serve immediately.
DeleteThank you for this recipe. I have been cooking a similar dish for years and called it mushroom stew. The only difference with mine was we added sour cream or yogurt at the table as everyone does not tolerate the white ingredient. I shall make it more often now with the different kinds of mushrooms that you suggested. BTW love to read your recipes and can hardly wait each day. Thank you!
DeleteElizabeth
I really, really love they look so darn yummy!
ReplyDeleteI bought mushrooms yesterday appropros of nothing. I must've known you would post this for me. It is what is for dinner tonight!!!
ReplyDeleteShona B.:
ReplyDeleteI'd say cook the noodles until almost done, then add to the pan with the mushrooms etc. They will then cook to perfection in the last bit of heat in the pan. If they absorb a touch of the sauce, keep a few tablespoonsfull of the pasta water to add back into the dish to the consistency you want.
Exactly! Or add more broth, thanks Vivian!
DeleteThis is a recipe for mushroom stroganoff. If you don't like mushrooms, then don't make it. That's like commenting on a Fried chicken recipe and saying "I don't like chicken, what else can I use". Use common sense people!
ReplyDeleteexactly. i always feel bad for poor gina who has to reply to these ridiculous questions.
DeleteI agree!
DeleteI saw a recipe for mushroom quesadillas and someone asked the same "what can I use instead of mushrooms" question. The recipe poster said "find a different recipe because it wouldn't be a mushroom quesadilla anymore!"
DeleteI'd be the type of person to look at this recipe and say, hmm... here's what I need to make the sauce and get x type flavor and texture, (i.e. STROGANOFF) but since my mom isn't fond of mushrooms, I'll sub eggplant (and make EGGPLANT stroganoff.) Recipes are loose guidelines, ripe with possibilities. This is a recipe for... stroganoff that happens to have mushrooms in it.
DeleteI don't think everyone who asks those kinds of questions is criticizing, I assume they're very novice cooks who feel the need to ask "permission" from a more seasoned cook before trying things out. Sometimes (often) annoying, but not necessarily "ridiculous" questions.
Agree! I came to this recipe looking for a lighter "sauce" for the straganoff and plan to make it with beef instead of mushrooms. I love mushrooms but my husband isn't a fan...plus we don't have any at home and we have beef...so, I'm going to experiment and use this recipe as a starting point.
DeleteGina, what brand of noodles did you use in the picture? They look like no yolks, but I know you've said that you prefer Ronzoni Smart Taste - I've just never seen them in a noodle that looks like those in your picture.
ReplyDeleteI ran out of Ronzoni when I made this round and used no-yolk, but I really preferred the texture of the Ronzoni better.
DeleteThis looks like the perfect comfort meal! My mom used to always make this growing up but I'm sure it wasn't skinny :)
ReplyDeleteThis looks like a great and easy to prepare meal; I think the kitchen in my dorm can definitely handle this! I'll try it out soon!
ReplyDeleteIs the Thyme measurement for fresh or dried? This is also a question I have for all of your recipes, do you generally use fresh or dried herbs?
ReplyDeleteI use both, this happened to be fresh but either way it would be the same on this. It's to taste, any fresh herb works well here.
DeleteThis looks amazing and I'm going to make it ASAP! But pssst, in the ingredients list, "beef if *you're* a carnivore". ;) Love the site!
ReplyDeletethanks :)
DeleteThank You! LoVe your site! And loVe your recipes! ...having this tonight ;)
ReplyDeleteDo you think you could substitute spaghetti squash for the pasta? or would the squash not hold up....
ReplyDeleteI bet it would be good!
DeleteYum. This looks delicious. :)
ReplyDeleteI'm going to try this on my mushroom-detesting boyfriend next week - it sounds delicious and perfect for meatless Mondays! x
ReplyDeleteThis looks beyond delicious. I do wonder about the mushrooms, though, bellas aren't too bad, but anything else is a little one the expensive side here. Do you think it would drastically change the flavor to use bellas and white?
ReplyDeleteIt would be fine! You can use all white, still good!
DeleteI made this with a variety (shiitake, oyster, baby bella) the first time and it was wonderful, but ended up being quite expensive for a made from scratch dinner. This week I bought a bunch of frozen white mushrooms at the store so I am going to make it with those. I'll let you know how it goes!
DeleteI'm pretty sure that anchovies are vegetables. If not, then mushrooms should count as animals.
ReplyDeleteAnchovies are fish, so I'm not sure exactly how that makes them a vegetable...
DeleteI think you are probably confusing anchovies and artichokes. I do that sometimes too!
Deletei just made this. it is great. my 3 year old (think he) picked it out and is on bowl #2 at the moment. just wondering if i missed the part where it says to add the tomato paste... i forgot about it until i was simmering and added it then and it still tastes great. just curious if i am blind or if i wasn't supposed to add it?
ReplyDeleteThis looks great and I just pinned your recipe! I've had a meat aversion going on during my pregnancy so always on the lookout for yummy meatless meals..can't wait to try!! :-)
ReplyDeleteI don't know if I missed it but where do you add the tomato paste?
ReplyDeleteAfter the Worcestershire sauce. Sorry!
DeletePerfect, that's what I guessed. Delicious, thanks for another great recipe. Half my weekly meal plan comes from your website!
DeleteI can't stand mushrooms except for in mushroom stroganoff! I am vegetarian, so this is the perfect recipe. Thank you for the vegan Worcestershire recommendation! In the three years of being vegetarian I have yet to find a good vegan substitution.
ReplyDeleteMade this tonight. Very good and filling. I subbed polenta for the noodles and it was great!
ReplyDeleteAt what point do you put the tomato paste in? It's on list but not in the recipe.
ReplyDeleteSorry, with the worcestershire sauce.
DeleteI know what I'm making for dinner tomorrow night! Thanks for the recipe! :)
ReplyDeleteWow. Wow. Wow. Great timing on this one. Made it ... tonight. Easy easy.
ReplyDeletehttp://pinterest.com/pin/83738874292519466/
So good! And what a wonderful size portion! Made it tonight!
ReplyDeleteI just finished cooking this! I had to omit a few ingredients (Worcestershire, tomato paste, and thyme) because I am a broke college girl with a limited pantry BUT it turned out awesome! I decided also to add garlic. I am bringing it for lunch at work and with me to my night class for dinner! I couldn't stop picking even though I had already eaten tonight. Absolutely wonderful, thanks Gina!
ReplyDeleteI'm a big believer that you can never have enough mushrooms - especially in a dish like this. So, I modified this recipe a bit by adding 8 oz crimini, 8 oz white, and about 5 oz portabello. Still could have used more. Ha!
ReplyDeleteGina - I found this blog via Paula Ryan of Healthiest Regards (http://healthiestregards.com/). She was my resident expert during the recent Project GET HEALTHY challenge we ran: http://socialbutterflyguy.com/2012/08/02/28-day-challenge-project-get-healthy/
During the challenge, this site was referenced MANY a times. Thanks so much for doing what you do.
Awesome!!
DeleteBe still my heart!
ReplyDeleteOh Gina, this is exactly the kind of dish I am looking for at this time it year, it looks absolutely delicious. Thanks for posting!
Hey Gina, unable to find your recipe for Bourbon Barrel from Kentucky. Where is it?
ReplyDeleteIt's store bought.
DeleteStarving to death over here, and this looks AMAZING.
ReplyDeleteBourbon Barrel Foods is a Kentucky company crafting small-batch sauces and other cooking products, and yes, they ship anywhere. Their bourbon smoked sea salt rocks! Here is the link for the Worcestershire sauce:
ReplyDeletehttp://bourbonbarrelfoods.com/shop/sauces-marinades/bourbon-barrel-worcestershire-sauce
One more substitution question- what could be used in place of sour cream?
ReplyDeleteCould I use greek yogurt instead of sour cream? I LOVE the look of this, but am not a fan of sour cream.
ReplyDeleteOoh, I'd like to know the answer to this too. I rarely eat sour cream and usually buy it for one recipe and it goes bad before I use it all. But I always have greek yogurt in the house.
DeleteThat's a better option for me, but is there anything that could be used instead that's dairy free?
DeleteI personally prefer to use sour cream, yogurt can curdle.
DeleteDairy free - I suppose a dairy free creamer would work?
Made this last night and it was great! Next time I think I will add the mushrooms after the onion and let them cook down a bit more. They were a bit too raw for my liking. I hope the leftovers have time to soak up all the juice and soften before lunch!
ReplyDeleteCan you freeze left overs? How long would it last? I always get nervous about freezing dairy (butter in this case).
ReplyDeleteI wouldn't freeze this one.
DeleteThis sounds amazing!
ReplyDeleteI made this last night and it was delicious! I think I may saute the mushrooms with the onions next time to give them that nice meaty flavor. But it was good just throwing them in raw too.
ReplyDeleteThe "meatiest" mushroom is portobello. You could try those for a meatier taste.
ReplyDeleteI would probably use whole wheat pasta since i am on the Power Food WW plan...this sounds delicious!
ReplyDeleteOMG so far SEVEN captcha tries!!! Please lose the CAPTCHA!!!
What on earth is CAPTCHA?
DeleteI love mushrooms - all kinds! Gonna give this a whirl sometime :)
ReplyDeleteGina,
ReplyDeleteI have a daughter with a disability (Prader-Willi syndrome) that causes her body to calorically require about 60% of what a same age peer requires. Because of that, I LOVE your site! I am part of a conference planning committee that is hosting a conference for parents with children with the same disability. I'd love to share your website with the conference attendees. Will you please contact me to discuss this more?
Thanks so much!
Laurie
lsziliak@hotmail.com
You can email me at ginah2design at gmail.com
DeleteFor those looking for dairy free sub for the sour cream - try coconut milk!
ReplyDeleteI wonder how this would be with quinoa. I may have to try it, sounds delish!
ReplyDeleteThis recipe looks great! reminiscent of my childhood without the meat. I often times substitute plain greek yogurt for the sour cream. I can't wait to try it. Thanks for sharing it Gina!
ReplyDeleteFor us mushrooms lovers...this is divine!! Thanks Gina, YOU ARE THE BEST!
ReplyDeleteThis was a hit with the whole family, even my 8 y.o. DS and 5 y.o. DD. it's a keeper!
ReplyDeleteI am trying to eat less meat and this meal is really good.
ReplyDeleteNuria
looks delish!!
ReplyDeletehttp://bagsrmyromance.blogspot.com/
Okay - YUM! this recipe has the perfect numbers (carbs, protein, fat) for me and my sweetheart who put in Mountain bike rides and training.
ReplyDeleteDefinately keeping this on handy. Thank you so much.
Gina,
ReplyDeleteThis recipe was awesome! Thank you so much! It was easily converted to vegan and absolutely delicious! For the worcestershire sauce I used wizards vegan, which I got at the healthfood store. Used tofuitti better than sour cream, fettucini instead of egg noodles, and earth balance for the butter. My kids (4 and 6) gobbled it up like I hadn't fed them all day, haha! I hope you keep posting meatless Monday meals!
Jessica
THANK you for those subs!! :) I was wondering on the sour cream, and didn't want to lose that creamy consistency that I love about stroganoff by using our almond milk. And thank you, Gina, for an awesome recipe!! We're nuts for mushrooms here!
DeleteI made this tonight for dinner and I was in heaven! This will go at the top of my "make often" recipe pile! Wonderful blend of Oyster, Crimini and Bella mushrooms! I didn't have sour cream so I used a little cream cheese...I can't wait to eat the left overs tomorrow for lunch!! :)
ReplyDeleteI'm not sure what I did wrong - followed as listed, but this was very runny and almost like a soup vs. pasta with a sauce. Good flavor, but too thin.
ReplyDeleteWe had the same problem here. The sauce turned out very runny. I cooked it longer to try and boil out some of the liquid but no luck.
DeleteI'm no chef and this isn't my recipe but I suspect that's because when you cook mushrooms like this their moisture becomes part of the liquids in the sauce. You can try sauteing them first to get out the moisture and adding them later, or you can reduce your liquids from the beginning by 1/4 cup or whatever. :)
DeleteMaking this tonight and it's lovely!!
This was so awesome. I did add some ground turkey but used TONS of those mushrooms. I think I ate 7 servings while my husband ate 1 and the kids ate the noodles. Their loss, my gain!!
ReplyDeleteI added some chicken to this recipe and cooked it with the onions at the beginning, it is delicious, though definitely adds more points! Well done!
ReplyDeleteI'm excited to try this - thanks girl :]
ReplyDeletewhat would you substitute for the flour for a gluten free version? Just a gluten free flour? Obviously GF noodles...but I have a favorite brand of those already that I use for everything!
ReplyDeleteThanks!
I made this last night and it was so good! I couldn't find vegetarian Worcestershire sauce so I used a tablespoon of bbq sauce instead. My boyfriend loved it too!
ReplyDeleteGluten free flour should be fine - the flour is really just for thickness, not for flavor. You could probably use cornstarch too.
great idea!
DeleteI wanted to stop by to let you know that I featured this on my site today in my "What I Bookmarked This Week" post. Stop by and see!
ReplyDeletemade this tonight and just wanted to say it was great. did not miss the meat. I think the mushroom sauce would also be great over chicken.
ReplyDeleteCan I substitute red wine for the white wine in this recipe?
ReplyDeletesure.
DeleteWe did since that's what I had open and it turned out fine.
DeleteI was wondering about freezing this as well. Maybe I should have halved it! haha
ReplyDeleteFreezing and reheating suggestions actually.
DeleteI'm not sure how this freezes, haven't tried it. If anyone does, please comment.
DeleteNice flavor but a bit thin. Could I cut down or out the broth? I like my stroganoff to cling to the noodles, and this just ran all over the plate.
ReplyDeleteSure, you can cut back 1 cup and see if it's not too thick, add more if needed.
DeleteOh boy, I made this last night and was very pleased. Since I have been off meat (beef,pork,fish,chicken) I have longed for the heartiness of a meal like this. I used greek yogurt & Braggs. I wanted to lick my plate! Looking forward to making more dishes like this as the winter months approach. Raw was fine in the summer but I gotta have something hot on the cold NY nights! Kim
ReplyDeleteThis was delicious! Thanks for sharing. We added some vegetarian meatballs in with the mushrooms, too. Mmm!
ReplyDeleteThis is delicious! Used Madiera wine in place of sherry. The second time I made it I forgot the sour cream and realized I liked the sauce even better without it!
ReplyDeleteCan you use whole wheat flour instead? I am eating clean and doing this with whole wheat noodles instead...
ReplyDeleteOf course!
DeleteI tried this over the weekend (except I only had sliced white mushrooms on hand and tomato sauce instead of paste since I didn't have any). It was delicious!
ReplyDeleteMade this last night and followed the recipe to a T. It was SO good! My husband gave it a "10". Delicious!!!
ReplyDeleteI made this dish last Sunday, and my boyfriend and I adored it! Thank you so much for the wonderful recipe!
ReplyDeleteOh my goodness! This was soooooo good. My mom didn't believe me when I told her it was healthy! Beware, this was a 4 person serving, and we devoured it between the two of us..
ReplyDeleteHi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
ReplyDeleteGina this was amazing...again! Have made it twice already. You need a show on Food Network! I can't WAIT for your cookbook.
ReplyDelete-Sarah
Hungry in Austin
I second that request for a Food Network show! You should go on the next Food Network Star lol.
DeleteI made this exactly as written and it is delicious! Great recipe.
ReplyDeleteI made this with Tofutti soy sour cream and it was delicious. Mine was thick at first but when I added mushrooms I got more liquid in the sauce and it was too saucy. I doubled the amount of tomato paste. It was delicous. Have two servings in the freezer - I think it will reheat just fine.
ReplyDeleteHad this last night with roasted spaghetti squash in place of noodles. We left out the tomato paste and cooked the mushrooms at least twice as long as the recipe said too. It was amazing! Even hubby didn't miss the meat. Thanks so much for your awesome recipes Gina!
ReplyDelete-Becky L.
My son loves mushrooms but I do not. He had two bowls full! Thanks! I cant wait to try more recipes!
ReplyDeleteI followed the recipe exactly, and the sauce never thickened up much. I tried cooking it longer to see if it would get thicker but never did. Very runny lik soup. Disappointed :(
ReplyDeleteMade this last night and it was delcious! Hooray for leftovers! One comment: To get to the "thick and bubbly" stage, I cranked up the heat to medium-high and stirred for 9-10 minutes instead of 4-5. That caused it to thicken up nicely.
ReplyDeleteThis was so tasty! Might add some brandy or whiskey next time instead of the sherry.
ReplyDeleteI also used only a can of beef broth, so I was short by about 1/4 cup - sauce wasn't runny at all!
DeleteMade this last night. Hubby, daughter & I loved it (son wasn't home...but he doesn't count since he doesn't like mushrooms). This recipe is going in the make again file.
ReplyDeleteThanks & keep 'em coming!
Shannon
Made this for dinner tonight. Everyone in my house loved it!! Including my husband who is not a fan of meatless nights at our house!! I am a current Weight Watchers member and you have really helped with all my meals!! You are a God-Send!! xxoo
ReplyDeleteGina-I love your blog-would gluten free flour work in the same regard to create the roux? I am a new gluten free-goer, but a food lover and don't want to give up on recipes bc of flour.
ReplyDeleteMade this tonight after someone recommended it. Normally I'm not a stroganoff kind-girl but this was fantastic. I used yoke-free noodles, and I didn't happen to have any sour cream (or plain yogurt) on hand but I did have Philadelphia's reduced fat garlic cooking creme (I have no experience using this so I was nervous) and I was desperate to use up the baby portabellas and white mushrooms in my fridge. Even with the cooking creme it cam out fantastic! Also, my herbs were dry and it was still delicious.
ReplyDeleteThis was awesome! I used plain greek yogurt instead of sour cream and whole wheat spaghetti noodles (because I already had them and I'm trying to be better about pantry management) and no wine (because I didn't have it on hand), and it was still delicious. Leftovers were great for lunch today! A great fall meal.
ReplyDeleteI made this tonight for dinner. It was fabulous, I could have eaten the whole thing all by myself. Yum, yum, yum. I don't think I will ever make it with meat again. Thank you for your wonderful recipes and I did "Pin" this.
ReplyDeleteColleen
Just made this with a friend for a ladies night in and it was superb! It was creamy and rich in flavor without making us feel sluggish after. I will definitely be making this dish again.
ReplyDeleteWhat can you substitute for the Thyme? I do not like Thyme at all....
ReplyDeleteI didn't have thyme so I just used dried parsley instead. Tasted great!
DeleteThis was absolutely amazing! My husband asked for this dish tonight and I admit that I was a little skeptical since the list of ingredients was so... ordinary. To my surprise and delight, it was incredibly flavorful and full of a really interesting variety of tastes and textures. Great job of turning simple/standard ingredients into something really special! Loved the earthiness of the mushrooms/worstershire contrasted with the bite of the noodles (I cooked gluten free rice fettucini al dente), combined with the freshness of the parsley. Did not miss meat or other veggies at all.
ReplyDeleteBourbon Barrel Worcestershire is the best! - but I may be partial since I'm from Louisville =) This dish sounds amazing!
ReplyDeleteI made it & it was DELISH!!!
ReplyDeletehttp://delish-lishie.blogspot.com/2012/10/mushroom-stroganoff-meatless-monday.html
I just finished eating this. OMG so yum. Do you think the sauce would freeze well or would it make the shrooms rubbery?
ReplyDeleteI made this tonight! It was good, although my sauce was pretty thin. I think I will use less broth next time. I also forgot to get vegetable broth, and all I had at home was chicken, but it tasted fine with the chicken broth. I was surprised that I loved the No Yolks Noodles. I am an egg noodle freak, so I was always hesitant to try them, but they were great. I love whole wheat noodles, too, so I think this would also be good with those. I used baby bella, white, and shittake mushrooms. Next time I think I might use portabellas and cut them up, since they have a richer flavor. Either way, great recipe!
ReplyDeleteThis appears somewhat similar to a mushroom ragu I enjoy making, except we use Sicilian Marsala wine instead of white wine. We put it over boiled polenta (3 points for a cup), which I think is a little lower in points than using noodles.
ReplyDeleteThis was my first time making stroganoff! I made this recipe last night and it turned out good, but not as good as I was hoping which is probably my fault! I’m not sure what it is with me and recipes but…
ReplyDeleteAnyway, I did alter it a little bit. I did not have worcestershire sauce so omitted that, added a little bit of garlic while cooking the onions and butter, used a whole wheat flour (but found the sauce wasn’t thickening so I had to add lots more than the recipe called for), had to add a lot more salt and pepper than I would have liked to. I used a non low sodium broth but it had no flavor so I felt the need to add more on my end.
That’s my main complaint is all the altering I had to do but this was probably based on my broth. I think I used too many noodles as the sauce sort of disappeared once I mixed everything together. All in all a good recipe with less fat, I just need to make less noodles less time! The sauce ended up being pretty good in the end :)
Also, I used white mushrooms and baby bella for mine.
DeleteThis is amazing, I made it for my family and everybody loved it! Although I replaced the sour cream with Greek Yoghurt and it all went great together :)
ReplyDeleteGreat recipe. I substituted sour cream for coconut milk and pasta for spaghetti squash for a veggie/vegan take on this recipe. delish.
ReplyDeleteJust made this for my husband & myself. It's a keeper for sure. Followed the recipe and only added an additional dash of worchestershire sauce. Wouldn't change anything else...Delicous. So glad I found this on Pinterest. Thanks.
ReplyDeleteThis looks incredible. I never thought I'd see "stroganoff" and "skinny" in the same place before...
ReplyDeleteThis was amazing (as have been the other two or three dozen recipes we've made from ST)! It's in my top 5 from ST. This tasted to me like a dish we might get from this really great Italian restaurant we love in Newport, RI. I'm making it again this week because it's that good. But, I may try doing homemade noodles - my first attempt at whole wheat - and then it REALLY WILL be like a dish from our favorite Italian place in Newport. The only change I made was to use all regular button mushrooms b/c that's what I had at home. I browned them up first, removed them from the pan, and then followed the recipe as written.
ReplyDeleteJust made this last night. It was delicious! By far the best non-meat version I've found. The only change I made was using shallots instead of the onion. I too was able to find a vegan Worcestershire, which was great. Thanks for the recipe!
ReplyDeleteIt looks so delicious and healthy! It increases my appetite though contains no meat! Thanks for your sharing...
ReplyDeleteThis is so good! I will save calories through the day and eat a double portion sometimes and really fill up. Tough for me to find all the mushrooms so I used baby bellas only and shallots!
ReplyDeleteI've been really trying to cut back on carbs a little bit, but I LOVE pasta dishes like this one. I wonder how this exact recipe might be if I subbed out the noodles for zucchini ribbons (they're my new fave thing!) Ya think that would be okay or weird?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteLoved this one, Gina! I used king trumpet mushrooms, along with shiitake and crimini. This was so good! I did need to add in the second cup of veggie broth. Made it for a vegetarian friend and my meat-eating husband, and we all loved it. Huge portions!! Definitely a re-make.
ReplyDeleteCheers!
My sauce never got thick. :(
ReplyDeleteTasted good but the sauce was too runny, almost like a soup. I'm not sure what I did wrong! I wanted it to be a little thicker and creamier rather than watery. However, this was my very first time cooking mushrooms! Maybe there is a secret I don't know about.
ReplyDelete