One-Pot Wonders

Mushroom-Veggie Stroganoff

by:
April 13, 2011
0
0 Ratings
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

I absolutely love beef stroganoff, but as we try to eat healthier, sometimes meat is not an option.This recipe is a lighter healthier version of one my fave comfort food dishes. Also, for those who observe Lent, eating fish every Friday can be a ho-hum meal. This recipe offers a tasty alternative; the portabella mushrooms are a hearty substitute for the traditional beef round or sirloin steak in the original version. If you like, you can substitute green peas, sugar snap peas or green beans for the broccoli. —gr8chefmb

What You'll Need
Ingredients
  • 12 ounces dried medium or wide egg noodles
  • 3 cups broccoli florets
  • 6 tablespoons extra virgin olive oil [DIVIDED USE]
  • 1 tablespoon poppy seeds [OPTIONAL]
  • 2 pounds portabella mushroom caps
  • 1 medium white onion
  • 2 garlic cloves, finely minced
  • 4 tablespoons all purpose flour
  • 1 teaspoon fresh ground black pepper
  • 14 ounces can beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 cup sour cream
  • 1 1/2 teaspoons prepared horseradish
  • 1 teaspoon fresh snipped dill
  • 1/4 cup fresh chopped parsley
Directions
  1. Cook noodles according to package, adding broccoli during last five minutes of cooking. Drain noodles and broccoli well; toss with 1 tablespoon olive oil and poppy seeds, if using. Set aside.
  2. While noodles are cooking, scrape gills from underside of mushroom caps; slice into 1/2"-thick slices. Cut onion in half from root to top; slice crosswise into thin slices. Heat remaining amount of olive oil in a large nonstick skillet over medium high heat. Sauté onion and garlic about 3-5 minutes, or just until onion is transluscent. Add mushroom slices, and sauté for additional 5-7 minutes, or just until mushrooms are fork tender.
  3. Sprinkle with flour and pepper; stir to combine. Add broth, tomato paste, and Worcestershire sauce. Cook and stir mixture for 3-4 minutes, or just until thickened and bubbly. Add sour cream, horseradish and dill; stir and cook for 1-2 minutes, or just until sauce is heated through.
  4. Divide noodles between four plates, and top with mushroom mixture. Sprinkle with fresh chopped parsley. Serve with a green salad and hot crusty rolls.
  5. NOTES: If portabella mushrooms are unavailable, you can substitute cremini, baby bella or regular button mushrooms. You don't have to remove the gills from either of these varieties because they are smaller. Sometimes, the gills from the portabellas add too much additional liquid to the dish. To make this dish vegetarian, substitute vegetable stock or broth for the beef broth.
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