Mushroom stroganoff a quick meal
Worcestershire gives dish a tangy, slightly sweet flavor
Serve mushrooms in a creamy sauce over thick egg noodles for this quick dinner. The meaty mushrooms add texture and mustard, smoked paprika and dried thyme spice up the flavor. Along with these ingredients, Worcestershire sauce gives the stroganoff a tangy and slightly sweet flavor. Worcestershire sauce is traditionally made with anchovies, but to make this a vegetarian recipe, several vegan or vegetarian Worcestershire sauces are available. Or, just substitute soy sauce for the Worcestershire sauce.
MUSHROOM STROGANOFF
Yield 2 servings.
2 teaspoons olive oil 1 cup diced onion 3 garlic cloves, crushed 1 pound sliced portobello mushrooms 2 tablespoons flour
¾ cup reduced-sodium vegetable broth 2 tablespoons tomato paste 2 tablespoons Dijon mustard 3 teaspoons vegetarian or vegan Worcestershire sauce 1 teaspoon dried thyme 2 tablespoons reduced-fat sour cream Salt and freshly ground black pepper Smoked paprika for sprinkling on top 2 tablespoons chopped parsley (optional garnish)
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and saute for 2 minutes. Add mushrooms and continue to saute 3 minutes. Mix in flour making sure it is completely absorbed. Add broth, tomato paste, mustard and Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Add dried thyme, sour cream and salt and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with smoked paprika and chopped parsley.
Per serving: 220 calories (22% from fat), 8.1 g fat (2 g saturated, 3.1 g monounsaturated), 6 mg cholesterol, 11.9 g protein, 31.7 g carbohydrates, 5.7 fiber, 352 mg sodium. EGG NOODLES ¼ pound large egg noodles 2 teaspoons olive oil 3 tablespoons water from noodles Salt and freshly ground black pepper Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes. Remove 3 tablespoons cooking liquid to a mixing bowl and add oil to the bowl. Drain noodles and add to the bowl. Add salt pepper to taste. Toss well.
Per serving: 259 calories (24% from fat), 7 g fat (3 g saturated, 3.6 g monounsaturated), 48 mg cholesterol, 8.1 g protein, 40.6 g carbohydrates,1.9 fiber, 12 mg sodium.
Recipes by Linda Gassenheimer