Portabello Mushroom Stroganoff

Cooking Spary
1 medium onion, chopped
2 cloves garlic, minced
1 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 teaspoons Worcestershire sauce
3 tablespoons flour
1/4 cup chopped fresh parsley

1. Cover a large heavy skillet with cooking spary and place over medium heat. Add onion and garlic, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.

2. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.

3. Remove the pan from the heat, stir together the sour cream, flour and Worcestershire; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles or pasta.

PLEASE NOTE: Egg noodles or pasta not included in the nutrition value. Also, add spices, red pepper flakes, soy sauce, etc. for a customized dish. You may also use a combo of light and fat free sour cream, but the recipe nutrition values include fat free sour cream only.

SERVING SIZE: 4 portions per recipe, about 3/4 - 1 cup each.


Number of Servings: 4

Recipe submitted by SparkPeople user ABBYLAYNE.