This vegetarian version of classic beef stroganoff uses mushrooms for a warm, filling dish both vegetarians and meat-eaters can enjoy. It’s a low-calorie vegetarian stroganoff that’s also gluten-free.
This recipe is courtesy of Pasta Fits. Other recipes in this series:
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 12 oz. mixed mushrooms, sliced
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon each salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 2 cups no salt added vegetable broth
- 1/2 cup low-fat sour cream
- 4 oz broad egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 Heat oil in saucepan set over medium-high heat; sauté onion and garlic for 3 minutes. Add mushrooms, thyme, salt and pepper. Cook for 8 to 10 minutes or until golden and liquid has evaporated.
- 2 Stir in tomato paste; cook for 1 minute. Sprinkle flour over top and cook for 1 minute.
- 3 Whisk in vegetable broth; bring to boil. Reduce heat and simmer for 4 to 6 minutes or until slightly thickened. Remove from heat and stir in sour cream.
- 4 Cook noodles according to package directions; drain well.
- 5 Toss noodles with mushroom mixture until well coated. Sprinkle with parsley before serving
- 6 Tip: If mixed mushrooms are not available, use cremini or brown mushrooms or a combination of exotic mushrooms, such as oyster, shiitake and cremini.