Mushroom Stroganoff
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 Tbsp I can't believe it's not butter light1/2 medium onion, chopped 2 Tbsp flour 2 cups reduced sodium chicken broth 1 Tbsp Worcestershire sauce 1 tsp no salt added tomato paste 5 oz sliced Cremini mushrooms 8 oz sliced baby Bella mushrooms 3.5 oz Shiitake mushrooms 1/4 tsp thyme salt and pepper, to taste 2 Tbsp white cooking wine1/4 cup fat free sour cream 2 cups white rice, cooked
1. Heat a large nonstick skillet over medium heat. Melt butter and add onions, cook 3 - 4 minutes or until onions begin to brown and soften.
2. Add flour and mix well. Gradually add broth, Worcestershire sauce, and tomato paste. Add mushrooms, thyme and salt and pepper; cook 4 - 5 minutes or until thickened and bubbly, stirring constantly.
3. Add cooking wine and bring to a boil, reduce heat and simmer 4 - 5 minutes. Remove from heat; let stand 30 seconds and stir in sour cream.
4. Evenly distribute white rice among 4 serving plates and top with stroganoff.
Serving Size:�Makes 4 servings
2. Add flour and mix well. Gradually add broth, Worcestershire sauce, and tomato paste. Add mushrooms, thyme and salt and pepper; cook 4 - 5 minutes or until thickened and bubbly, stirring constantly.
3. Add cooking wine and bring to a boil, reduce heat and simmer 4 - 5 minutes. Remove from heat; let stand 30 seconds and stir in sour cream.
4. Evenly distribute white rice among 4 serving plates and top with stroganoff.
Serving Size:�Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 197.0
- Total Fat: 2.1 g
- Cholesterol: 1.4 mg
- Sodium: 486.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.9 g
- Protein: 8.2 g
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