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

Ingredients:

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


Directions:
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.