Wednesday, February 2, 2011

Mushroom Stroganoff

This is what I had for dinner the night of my birthday. I had spent the weekend in Calgary, and got back to Edmonton fairly late Sunday night and had to still go to my office to get some work done. What I really wanted to do after work was pick up a pizza and just be done with it. However, I have been feeling a bit "puffier" lately, and thought it would be best to make something with a little more nutritional value, and a little less caloric value.
Enter in Mushroom Stroganoff...

Mushroom Stroganoff
adapted from The Svelte Gourmet

1 tbsp butter

1 large onion, diced
32 ounces mushrooms of your choice (I used a mix of white button, and cremini)
1/4 cup white wine
1/2 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp flour
1 cup light sour cream
12 oz whole wheat wide egg noodles
1/2 tsp dill weed

1) Heat salted water to a boil and cook noodles until al dente.
2) In the meantime, melt butter in a medium saucepan. Cook onions until slightly soft, then add mushrooms. Cook, stirring occasionally, until mushrooms release some of their water.
3) Add flour, stirring well to combine, then add white wine, salt, pepper, Dijon mustard and Worcestershire. Cook on medium until liquid reduces and begins to thicken and mushrooms are tender.
4) Remove from heat and stir in sour cream and dill. Add hot, cooked noodles and stir gently so sauce coats noodles.

This recipe was very easy to put together. If the mushrooms and onion are chopped and ready to go, the whole thing is made in the time it takes to cook the noodles. I made this for dinner after spending the day at a mall, then driving for a long time and going to work. I was exhausted, but this was really simple, and it tasted delicious.

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