Sep 17, 2012

Mushroom Stroganoff



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.

192 comments :

  1. Just FYI - most store bought Worcestershire sauces have anchovies in them. Not completely meatless, but delicious looking!

    ReplyDelete
    Replies
    1. Good point, I should mention I have a vegetarian one, it's called Bourbon Barrel from Kentucky.

      Delete
    2. Good to know! My boyfriend is vegan, and we haven't been able to find a store bought one. Thank you!

      Delete
    3. Ohhh, this looks so good! Will be making it soon! What is the difference b/w baby Bellas and Creminies? :)

      Delete
    4. This 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.

      Delete
    5. Try this, if you have to order. http://store.veganessentials.com/annies-naturals-organic-vegan-worcestershire-sauce-p562.aspx

      www.thestylistquo.com

      Delete
    6. 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.

      Delete
  2. What do you use instead of mushrooms? We hate them in our house!

    ReplyDelete
    Replies
    1. Seriously...Seriously...

      Delete
    2. It wouldn't be mushroom stroganoff if you didn't use mushrooms! *shakes head*

      Delete
    3. Hahaha. Some substitution questions make sense, but some are just....

      Delete
    4. I would search for Tofu Stroganoff, which you can make without the mushrooms.

      Delete
    5. You could also look for seitan stroganoff. Or probably even just sub it in this recipe.

      Delete
  3. This looks so delicious.
    I 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!

    ReplyDelete
    Replies
    1. More broth would work, I bet a splash of balsamic would be great too.

      Delete
    2. Mike - Some people use grape juice as a substitute for wine.

      Delete
    3. Marsala Cooking Wine is great and should have fewer issues. It will also complement the flavors in the recipe nicely.

      Delete
    4. This comment has been removed by the author.

      Delete
    5. Marsala is alcohol; not a good suggestion for someone trying to avoid;
      I've used apple juice with a bit of white vinegar added.

      Delete
  4. how do you print this recipe without all the pictures

    ReplyDelete
    Replies
    1. Use the print friendly button below the recipe

      Delete
  5. I 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?

    ReplyDelete
    Replies
    1. Ha! They may be! They were labeled different.

      Delete
    2. You can use whatever mushrooms you find, white work great too.

      Delete
    3. Great - thanks!

      Delete
    4. I could be wrong, but I think cremini's are full grown bellas and baby bellas are smaller. They do have slightly different flavors.

      Delete
    5. Portabellas 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"

      Delete
    6. Can 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!!

      Delete
    7. I think it should be fine, but wait till serving to add the sour cream.

      Delete
  6. Love 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...

    -Shannon

    ReplyDelete
  7. 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.

    ReplyDelete
    Replies
    1. Shona I forgot to add that step, I just added! Thanks for mentioning.

      Delete
    2. I 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.

      Delete
    3. Thank 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!
      Elizabeth

      Delete
  8. I really, really love they look so darn yummy!

    ReplyDelete
  9. I bought mushrooms yesterday appropros of nothing. I must've known you would post this for me. It is what is for dinner tonight!!!

    ReplyDelete
  10. Shona B.:

    I'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.

    ReplyDelete
    Replies
    1. Exactly! Or add more broth, thanks Vivian!

      Delete
  11. This 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!

    ReplyDelete
    Replies
    1. exactly. i always feel bad for poor gina who has to reply to these ridiculous questions.

      Delete
    2. I 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!"

      Delete
    3. I'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.

      I 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.

      Delete
    4. 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.

      Delete
  12. Gina, 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.

    ReplyDelete
    Replies
    1. I ran out of Ronzoni when I made this round and used no-yolk, but I really preferred the texture of the Ronzoni better.

      Delete
  13. This looks like the perfect comfort meal! My mom used to always make this growing up but I'm sure it wasn't skinny :)

    ReplyDelete
  14. This 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!

    ReplyDelete
  15. Is 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?

    ReplyDelete
    Replies
    1. I 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.

      Delete
  16. This 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!

    ReplyDelete
  17. Thank You! LoVe your site! And loVe your recipes! ...having this tonight ;)

    ReplyDelete
  18. Do you think you could substitute spaghetti squash for the pasta? or would the squash not hold up....

    ReplyDelete
  19. Yum. This looks delicious. :)

    ReplyDelete
  20. I'm going to try this on my mushroom-detesting boyfriend next week - it sounds delicious and perfect for meatless Mondays! x

    ReplyDelete
  21. This 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?

    ReplyDelete
    Replies
    1. It would be fine! You can use all white, still good!

      Delete
    2. I 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!

      Delete
  22. I'm pretty sure that anchovies are vegetables. If not, then mushrooms should count as animals.

    ReplyDelete
    Replies
    1. Anchovies are fish, so I'm not sure exactly how that makes them a vegetable...

      Delete
    2. I think you are probably confusing anchovies and artichokes. I do that sometimes too!

      Delete
  23. i 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?

    ReplyDelete
  24. This 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!! :-)

    ReplyDelete
  25. I don't know if I missed it but where do you add the tomato paste?

    ReplyDelete
    Replies
    1. After the Worcestershire sauce. Sorry!

      Delete
    2. Perfect, that's what I guessed. Delicious, thanks for another great recipe. Half my weekly meal plan comes from your website!

      Delete
  26. I 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.

    ReplyDelete
  27. Made this tonight. Very good and filling. I subbed polenta for the noodles and it was great!

    ReplyDelete
  28. At what point do you put the tomato paste in? It's on list but not in the recipe.

    ReplyDelete
    Replies
    1. Sorry, with the worcestershire sauce.

      Delete
  29. I know what I'm making for dinner tomorrow night! Thanks for the recipe! :)

    ReplyDelete
  30. Wow. Wow. Wow. Great timing on this one. Made it ... tonight. Easy easy.

    http://pinterest.com/pin/83738874292519466/

    ReplyDelete
  31. So good! And what a wonderful size portion! Made it tonight!

    ReplyDelete
  32. I 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!

    ReplyDelete
  33. I'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!

    Gina - 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.

    ReplyDelete
  34. Be still my heart!

    Oh Gina, this is exactly the kind of dish I am looking for at this time it year, it looks absolutely delicious. Thanks for posting!

    ReplyDelete
  35. Hey Gina, unable to find your recipe for Bourbon Barrel from Kentucky. Where is it?

    ReplyDelete
  36. Starving to death over here, and this looks AMAZING.

    ReplyDelete
  37. Bourbon 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:

    http://bourbonbarrelfoods.com/shop/sauces-marinades/bourbon-barrel-worcestershire-sauce

    ReplyDelete
  38. One more substitution question- what could be used in place of sour cream?

    ReplyDelete
  39. Could I use greek yogurt instead of sour cream? I LOVE the look of this, but am not a fan of sour cream.

    ReplyDelete
    Replies
    1. Ooh, 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.

      Delete
    2. That's a better option for me, but is there anything that could be used instead that's dairy free?

      Delete
    3. I personally prefer to use sour cream, yogurt can curdle.

      Dairy free - I suppose a dairy free creamer would work?

      Delete
  40. 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!

    ReplyDelete
  41. Can you freeze left overs? How long would it last? I always get nervous about freezing dairy (butter in this case).

    ReplyDelete
  42. I 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.

    ReplyDelete
  43. The "meatiest" mushroom is portobello. You could try those for a meatier taste.

    ReplyDelete
  44. I would probably use whole wheat pasta since i am on the Power Food WW plan...this sounds delicious!

    OMG so far SEVEN captcha tries!!! Please lose the CAPTCHA!!!

    ReplyDelete
    Replies
    1. What on earth is CAPTCHA?

      Delete
  45. I love mushrooms - all kinds! Gonna give this a whirl sometime :)

    ReplyDelete
  46. Gina,
    I 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

    ReplyDelete
    Replies
    1. You can email me at ginah2design at gmail.com

      Delete
  47. For those looking for dairy free sub for the sour cream - try coconut milk!

    ReplyDelete
  48. I wonder how this would be with quinoa. I may have to try it, sounds delish!

    ReplyDelete
  49. This 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!

    ReplyDelete
  50. For us mushrooms lovers...this is divine!! Thanks Gina, YOU ARE THE BEST!

    ReplyDelete
  51. This was a hit with the whole family, even my 8 y.o. DS and 5 y.o. DD. it's a keeper!

    ReplyDelete
  52. I am trying to eat less meat and this meal is really good.
    Nuria

    ReplyDelete
  53. looks delish!!


    http://bagsrmyromance.blogspot.com/

    ReplyDelete
  54. Okay - YUM! this recipe has the perfect numbers (carbs, protein, fat) for me and my sweetheart who put in Mountain bike rides and training.
    Definately keeping this on handy. Thank you so much.

    ReplyDelete
  55. Gina,
    This 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

    ReplyDelete
    Replies
    1. 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!

      Delete
  56. I 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!! :)

    ReplyDelete
  57. I'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.

    ReplyDelete
    Replies
    1. We 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.

      Delete
    2. I'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. :)

      Making this tonight and it's lovely!!

      Delete
  58. 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!!

    ReplyDelete
  59. I 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!

    ReplyDelete
  60. I'm excited to try this - thanks girl :]

    ReplyDelete
  61. what 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!

    Thanks!

    ReplyDelete
  62. 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!

    Gluten free flour should be fine - the flour is really just for thickness, not for flavor. You could probably use cornstarch too.

    ReplyDelete
  63. I 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!

    ReplyDelete
  64. made 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.

    ReplyDelete
  65. Can I substitute red wine for the white wine in this recipe?

    ReplyDelete
    Replies
    1. We did since that's what I had open and it turned out fine.

      Delete
  66. I was wondering about freezing this as well. Maybe I should have halved it! haha

    ReplyDelete
    Replies
    1. Freezing and reheating suggestions actually.

      Delete
    2. I'm not sure how this freezes, haven't tried it. If anyone does, please comment.

      Delete
  67. Nice 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.

    ReplyDelete
    Replies
    1. Sure, you can cut back 1 cup and see if it's not too thick, add more if needed.

      Delete
  68. Oh 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

    ReplyDelete
  69. This was delicious! Thanks for sharing. We added some vegetarian meatballs in with the mushrooms, too. Mmm!

    ReplyDelete
  70. This 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!

    ReplyDelete
  71. Can you use whole wheat flour instead? I am eating clean and doing this with whole wheat noodles instead...

    ReplyDelete
  72. I 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!

    ReplyDelete
  73. Made this last night and followed the recipe to a T. It was SO good! My husband gave it a "10". Delicious!!!

    ReplyDelete
  74. I made this dish last Sunday, and my boyfriend and I adored it! Thank you so much for the wonderful recipe!

    ReplyDelete
  75. Oh 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..

    ReplyDelete
  76. Hi 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.

    ReplyDelete
  77. Gina this was amazing...again! Have made it twice already. You need a show on Food Network! I can't WAIT for your cookbook.

    -Sarah
    Hungry in Austin

    ReplyDelete
    Replies
    1. I second that request for a Food Network show! You should go on the next Food Network Star lol.

      Delete
  78. I made this exactly as written and it is delicious! Great recipe.

    ReplyDelete
  79. Julie in AZ9/29/12, 2:34 PM

    I 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.

    ReplyDelete
  80. Had 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!

    -Becky L.

    ReplyDelete
  81. My son loves mushrooms but I do not. He had two bowls full! Thanks! I cant wait to try more recipes!

    ReplyDelete
  82. I 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 :(

    ReplyDelete
  83. Made 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.

    ReplyDelete
  84. This was so tasty! Might add some brandy or whiskey next time instead of the sherry.

    ReplyDelete
    Replies
    1. I also used only a can of beef broth, so I was short by about 1/4 cup - sauce wasn't runny at all!

      Delete
  85. Made 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.

    Thanks & keep 'em coming!
    Shannon

    ReplyDelete
  86. 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

    ReplyDelete
  87. Gina-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.

    ReplyDelete
  88. Made 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.

    ReplyDelete
  89. This 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.

    ReplyDelete
  90. I 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.

    Colleen

    ReplyDelete
  91. 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.

    ReplyDelete
  92. What can you substitute for the Thyme? I do not like Thyme at all....

    ReplyDelete
    Replies
    1. I didn't have thyme so I just used dried parsley instead. Tasted great!

      Delete
  93. This 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.

    ReplyDelete
  94. Bourbon Barrel Worcestershire is the best! - but I may be partial since I'm from Louisville =) This dish sounds amazing!

    ReplyDelete
  95. I made it & it was DELISH!!!

    http://delish-lishie.blogspot.com/2012/10/mushroom-stroganoff-meatless-monday.html

    ReplyDelete
  96. I just finished eating this. OMG so yum. Do you think the sauce would freeze well or would it make the shrooms rubbery?

    ReplyDelete
  97. I 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!

    ReplyDelete
  98. This 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.

    ReplyDelete
  99. This 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…

    Anyway, 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 :)

    ReplyDelete
    Replies
    1. Also, I used white mushrooms and baby bella for mine.

      Delete
  100. This 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 :)

    ReplyDelete
  101. Great recipe. I substituted sour cream for coconut milk and pasta for spaghetti squash for a veggie/vegan take on this recipe. delish.

    ReplyDelete
  102. Just 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.

    ReplyDelete
  103. This looks incredible. I never thought I'd see "stroganoff" and "skinny" in the same place before...

    ReplyDelete
  104. This 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.

    ReplyDelete
  105. Just 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!

    ReplyDelete
  106. It looks so delicious and healthy! It increases my appetite though contains no meat! Thanks for your sharing...

    ReplyDelete
  107. This 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!

    ReplyDelete
  108. I'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?

    ReplyDelete
  109. This comment has been removed by the author.

    ReplyDelete
  110. Loved 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.

    Cheers!

    ReplyDelete
  111. My sauce never got thick. :(

    ReplyDelete
  112. Tasted 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
  113. Just a heads up Worcestershire sauce has anchovies in it, for the vegetarians out there. It all depends on the person though. This looks great though!

    ReplyDelete
  114. Made this for my family tonight, and it was a hit! I used Ronzoni Healthy Harvest Whole Grain Noodles, and they worked great. The kids asked for seconds.. :)

    ReplyDelete
  115. I made this tonight for dinner and it was DELICIOUS!! My sauce didn't quite thicken up like I'd like so I used a little corn starch slurry and that helped it along perfectly. This is definitely a keeper. I used gluten free quinoa penne noodles subbed in and the points value was still the same. I ended up adding 10 oz. (total) of beef sirloin that I cooked ahead because it was laying around and that brought the points up to 10. I HIGHLY recommend this recipe!! :)

    ReplyDelete
  116. Would this freeze well if I took out the pasta and cooked that up as I thaw single servings? My husband doesn't care for mushrooms, but I love them. I have been wanting to try this, but it would only be me eating it.

    ReplyDelete
  117. This was amazing!!!! The only things I changed were adding 1 clove minced garlic in with the onions and 1/2 cup sour cream. My hubby had 2 platefuls!!
    Gina, I have recently discovered your website and am so happy! I have made your meatballs with tzasiki sauce and the oatmeal in a jar, both of which were wonderful. Thank you!!!

    ReplyDelete
  118. Great recipe! Just wondering how many calories would be in it without the pasta?

    ReplyDelete
  119. This was awesome!! The only thing I did different was sautéed the mushrooms with the onions. This will be one of my new go to meals. So easy and fantastic flavour!

    ReplyDelete
  120. Made this for dinner last night and can I just say WOW!!! Super easy and super delicious. I used beef stock instead of the veggie, and for a meatless dish you really can't tell. This is the second time I've tried one of your recipes this week and I am sold on Skinny Taste. Thanks for sharing your cooking genius with the rest of us that are trying to eat healthy & nutritious meals that actually taste wonderful. Looking forward to trying out more recipes.

    ReplyDelete
  121. I have made this twice now. It's just amazing! I had company come visit, and actually prepared the noodles ahead of time and the mushrooms. I cooked the noodles per package directions and then ran cold water over them to stop them from cooking further. I put them in a container and popped them in the fridge. I also used button mushrooms instead of the others, thick cut, and cooked them ahead, though I didn't cook them all the way, just enough to get them somewhat done, but not so they were over-cooked. So all I had to do was to make the "sauce" using the remaining ingredients, and then add the noodles, and mushrooms. Have no fear if you do this when you pull the noodles out of the container. They are all stuck together. I just put the whole "noodle block" into the sauce and as I stir everything around, the noodles fall into the mixture the way they should. Also, I didn't have white wine, but i did have a classic red, and used that. Another time I used a sweet rose, and either way, the stuff turned out great. I think you are okay to use whatever wine you have on hand unless it's a super sweet dessert wine like a moscato.

    ReplyDelete
  122. This comment has been removed by the author.

    ReplyDelete
  123. Absolutely delicious! I love that the recipe is easy to halve since I'm the only one in my house that eats mushrooms!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.