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.
- 1 tbsp. olive oil
- 1 onion thinly sliced
- 2 cloves garlic minced
- 12 oz. mixed mushrooms sliced
- 1 tbsp. chopped fresh thyme
- 1/4 tsp. each salt and pepper
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2 cups no salt added vegetable broth
- 1/2 cup low-fat sour cream
- 4 oz. broad egg noodles
- 2 tbsp. chopped fresh parsley
- 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.
- Stir in tomato paste; cook for 1 minute. Sprinkle flour over top and cook for 1 minute.
- 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.
- Cook noodles according to package directions; drain well.
- Toss noodles with mushroom mixture until well coated. Sprinkle with parsley before serving.
If mixed mushrooms are not available, use cremini or brown mushrooms or a combination of exotic mushrooms, such as oyster, shiitake and cremini.
A Pasta Fits original recipe.