Tuesday, March 22, 2011

Abundance of Mushrooms

I have a bag full of white and brown mushrooms in the fridge.  They need to be used up in the next few days.  I found a recipe for mushroom stroganoff on the mushroom.ca web site that looks really good.  I have the ingredients and it looks like the perfect topping to the Noodle Expert's home made whole wheat linguini.

The original recipe called for a variety of mushrooms and also more oil than I wanted to use so I have rewritten the ingredients and instruction.

At the last minute, I decided to toss a few turkey meatballs into the sauce before I served it over the linguini.  Very nice!  The Noodle Expert was very pleased with the final product.

Mushroom Stroganoff
Makes 2 hearty servings

  • 8 ounces mushrooms, sliced
  • 1 Tbs canola oil
  • 1/2 cup sliced onion
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1 cup veggie broth
  • 1/2 cup fat free sour cream
  • 1 tsp each cornstarch, Dijon mustard and tomato paste
  1. In large skillet heat oil over medium heat.
  2. Sauté mushrooms, onion, garlic, thyme and rosemary for about 3-4 minutes or until softened.
  3. Add vegetable broth; bring to boil and cook over medium heat for 5 minutes, until reduced .
  4. Meanwhile mix sour cream, cornstarch, mustard and tomato paste until smooth.
  5. Add to mushroom mixture, stirring constantly.
  6. Bring to boil, stirring constantly, and boil for 1-2 minutes or until slightly thickened.
  7. Serve over cooked linguini.
Weight Watchers P+ = 4.  This does not include the pasta or the meatballs.
Calories 153; Protein 8g; Carbohydrate 16g; Fat 7g; Fibre 2g

This would work nicely with fettucine or tagliatelle, too. 

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