Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 307.7
- Total Fat: 8.7 g
- Cholesterol: 20.5 mg
- Sodium: 465.4 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 6.4 g
- Protein: 10.0 g
View full nutritional breakdown of Mushrooms Stroganov calories by ingredient
Mushrooms Stroganov
Submitted by: DAMIENDUCKSIntroduction
This is definitely NOT the bastardized cream-of-mushroom-soup based American version of stroganov, but the real Russian flavor! Add cooked cubed steak if you prefer your Stroganov with meat. This is definitely NOT the bastardized cream-of-mushroom-soup based American version of stroganov, but the real Russian flavor! Add cooked cubed steak if you prefer your Stroganov with meat.Number of Servings: 2
Ingredients
-
3/4 lb. large crimini mushrooms (or other earthy mushrooms), sliced 1/4" thick
1 T. butter
1 T. minced onion
1 T. minced garlic
1 tsp. crushed brown mustard seeds
1 T. prepared dijon mustard
1 tsp. white vinegar
2 T. sour cream
up to 1/2 c. mushroom or vegetable stock
4 oz. wheat linguine
1 T. chopped fresh dillweed
Directions
Bring large pot of salted water to boil Add linguine and cook till al dente (7-10 minutes, usually).
While linguine cooks, melt butter in medium saucepan over medium high heat. Add mushrooms and stir well to coat. Sprinkle in onion, garlic, and brown mustard seed. Cook till mushrooms are soft and have released their liquid.
While mushrooms are cooking, mix dijon, vinegar, and sour cream in small bowl. When mushrooms are done, remove from flame and drizzle a couple tablespoons stock in the pan and scrape to loosen browned bits stuck to bottom. Stir in dijon mixture, adding more stock as needed to reach your preferred consistency.
Drain noodles, toss with mushroom sauce. Garnish with dill if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user DAMIENDUCKS.
While linguine cooks, melt butter in medium saucepan over medium high heat. Add mushrooms and stir well to coat. Sprinkle in onion, garlic, and brown mustard seed. Cook till mushrooms are soft and have released their liquid.
While mushrooms are cooking, mix dijon, vinegar, and sour cream in small bowl. When mushrooms are done, remove from flame and drizzle a couple tablespoons stock in the pan and scrape to loosen browned bits stuck to bottom. Stir in dijon mixture, adding more stock as needed to reach your preferred consistency.
Drain noodles, toss with mushroom sauce. Garnish with dill if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user DAMIENDUCKS.
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