Triple-Mushroom Stroganoff Recipe

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Triple-Mushroom Stroganoff Recipe

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4.5 3 3
Publisher Photo
Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree submitted by Cheri Neustifter of Sturtevant, Wisconsin.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 5-1/2 cups uncooked egg noodles
  • 1/2 pound fresh button mushrooms, halved
  • 2-2/3 cups sliced baby portobello mushrooms
  • 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
  • 3 shallots, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1-1/2 cups vegetable broth, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) fat-free sour cream
  • 1 tablespoon minced fresh parsley

Directions

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender.
Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley. Yield: 6 servings.
Originally published as Triple-Mushroom Stroganoff in Light & Tasty June/July 2007, p47

Nutritional Facts

2/3 cup: 296 calories, 6g fat (3g saturated fat), 57mg cholesterol, 575mg sodium, 49g carbohydrate (6g sugars, 2g fiber), 12g protein.

  • 5-1/2 cups uncooked egg noodles
  • 1/2 pound fresh button mushrooms, halved
  • 2-2/3 cups sliced baby portobello mushrooms
  • 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
  • 3 shallots, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1-1/2 cups vegetable broth, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) fat-free sour cream
  • 1 tablespoon minced fresh parsley
  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender.
  2. Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  3. Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley. Yield: 6 servings.
Originally published as Triple-Mushroom Stroganoff in Light & Tasty June/July 2007, p47

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MY REVIEW
ilovecookingsomuch User ID: 5465621 142103
Reviewed Oct. 18, 2010

"This was really good, but the sauce was kind of runny. Next time, I may try with whole grain pasta"

MY REVIEW
asahi1234 User ID: 2586394 142314
Reviewed Oct. 15, 2010

"The concept of the recipe was good, we really enjoyed all the mushrooms. I made exactly as written this time, but will have to tweak b/f making again. There was a bit too much sour cream for us."

MY REVIEW
ilovecookingsomuch User ID: 5465621 92404
Reviewed Sep. 26, 2010

"I loved this, the flavor was great. Next time, I may make with whole grain pasta though. Also, the sauce was a little thin, but it worked."

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