Monday, February 21, 2011

Mushroom Stroganoff

First and foremost, congratulations to the winner of my last blog giveaway. The winning comment was:

The Fenner's said...

I have a hard time saying "No" to anything baked. I loved baking more than cooking, so I love sweet recipes!:) Just found your blog by the way! Love it!
February 17, 2011 5:56 PM

I hope you enjoy your items! But onto the food...

It's funny how much blogging has changed the way John and I eat. When I started blogging the list of things we didn't eat far surpassed the list of things we did eat. Mushrooms were definitely on the "do not eat" list. John and I were both anti-fungi people. Yet with time we both have learned to like mushrooms- so much so that I was willing to put this pasta recipe on the menu with mushrooms playing a starring roll.

I have never been much of a stroganoff person because stroganoff typically involves beef, and beef just isn't a favorite of mine. So this recipe jumped out to me when I saw it. Plus it never hurts to get some extra veggies in, ya know? I will say that while there is nothing wrong with this recipe, in fact it's quite tasty and John loved it, I'm still not a stroganoff person! For me it comes down to the sour cream- it's not a favorite of mine and it plays too much of a starring roll in this. However, the other ingredients really compliment it nicely and make for a very comforting pasta dish. Not to mention my undying love for egg noodles... I could eat them daily. If you are a stroganoff person this will without a doubt be a bit hit. It's a nice healthier version of a comfort classic.

Source: Adapted from The Svelte Gourmet


1 tbsp butter
1/2  large onion, diced
10 ounces mushrooms of your choice, sliced thin
1/4 cup white wine
1/2 tsp salt
1/4 tsp black pepper
2 tsp Worcestershire sauce 
2 tsp flour
1 cup light sour cream
12 oz  wide egg noodles

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,  and Worcestershire. 
4- Cook on medium until liquid reduces and begins to thicken and mushrooms are tender. Remove from heat and stir in sour cream. 
5- Add hot, cooked noodles and stir gently so sauce coats noodles.


  1. I guess you can say now I'm a fungi...........funny.

  2. I'm not a stroganoff person either, but this looks really good!

  3. I'm so glad you enjoyed my recipe! Thanks for sharing your experiences!

  4. That looks amazing! How do I claim my goodies?

  5. I sent you an email to your email address on your blog, but if you didn't get it please email me at ASAP and I'll send your items out!

  6. Yum! I've been looking for a stroganoff recipe minus the beef. Do you mind if I link to your blog when I make this?

  7. Of course you can link back to me!! I'd be honored :)

  8. Oh my goodness this looks yummy cant wait to try it.