I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
The Mushroom strikes again. You'd best make friends with him, he's not going anywhere for a while!
This is one of those meals that proves that you really don't need meat to have a rich and satisfying meal. Creamy egg noodles infused with the beefy flavor of a variety of mushrooms makes for a meal that your whole family will love. So quick, so easy, so delicious, just like this post! Mushroom Stroganoff By Fresh Food Fast by Cooking Light
3 1/2 cups uncooked medium egg noodles butter flavored cooking spray 5 (4 oz) packages fresh gourmet-blend mushrooms (be sure to note that you need 5 of them, I think I only got one, not NEAR enough!) 1 cup coarsely chopped onion 3 tablespoons all purpose flour 1 1/2 cups reduced fat milk 3 tablespoons dry sherry 2 tablespoons light butter, melted 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup reduced fat sour cream 1 1/2 teaspoon finely chopped chives (optional)
1. Cook noodles according to directions
2. While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushroom and onion; cook 10 minutes, or until browned, stirring frequently.
3. While mushroom mixture cooks, place flour in a bowl, Gradually add milk with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.
4. Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.