And since I’m a good eater, I’m sharing another mushroom recipe. This is a hearty, stick to your ribs, dish. Perfectly suited for those cooler nights. For any night!
Strip the thyme off the stems. Chop the shallots. (or like me, spoon them out of the jar) Depending on the size of your mushrooms, either cut them in halves or quarter them. Measure out a cup of the low fat sour cream and cut off 4oz. of the low fat cream cheese. In a large sauté pan over medium high heat, melt the butter. Dump in the shallots and the mushrooms. Cook for roughly 5 to 7 minutes, or until the shallots are clear and the mushrooms tender. Add the wine ( I used a delicious Pino Grigio) and swirl it around. Using a spatula, scrape up all the little yummy bits stuck to the bottom of the pan. Add the thyme, salt and pepper. Simmer uncovered until the wine has almost cooked off. Give it a stir a couple of times for good measure. Now, scoot all the mushroom mixture to one side of the pan. Add the sour cream & cream cheese.Let it soften a bit, then combine it with the mushrooms. If it seems a little dry, add some hot pasta water. You want it nice and creamy. Plate up some noodles and top with the stroganoff. Eat, enjoy.
Serves: 4 Prep time: 20 min. Cook time: 20 min
- 2 Tablespoons butter
- 16 oz baby bella mushrooms
- 2 whole shallots (sliced)
- 1 cup low fat sour cream
- 4 oz low-fat cream cheese or neufchatel cheese
- ½ cups white wine
- 1 teaspoon fresh thyme
- 1 teaspoon pepper
- 1 teaspoon salt
- 10 – 12 oz package of wide egg noodles
Prepare egg noodles according to package directions. Reserve 1/2 cup of pasta water. Keep warm.
Trim stems of mushrooms. Cut the mushrooms in halves or quarters depending on size.
Place large sauce pan on stove over medium-high heat.
Add the butter and melt.
Add shallots and the mushrooms. Cook about 5 minutes, or until the shallots are clear and the mushrooms are tender.
Add the wine and stir the pan, scraping up any stuck on bits. Add the thyme and black pepper.
Cook down the wine until the pan is almost dry. Push the mushroom mix to one side of the pan. Add the cream cheese and sour cream. Allow the heat up and soften. Blend together. Cook until hot and bubbly. Add reserved hot pasta water – if necessary – by the tablespoon until desired creaminess is reached.