Categories: dinner

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 tbsp unbleached all-purpose flour
• 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
• 1 tbsp Worcestershire sauce
• 1 tsp tomato paste
• 5 oz sliced Cremini mushrooms
• 8 oz sliced baby Bella mushrooms
• 3.5 oz Shiitake mushrooms
• 1/4 tsp thyme
• salt and pepper to taste
• 2 tbsp white wine or sherry
• 1/4 cup reduced-fat sour cream
• 8 oz uncooked noodles, No-Yolk noodles
• 1 tbsp minced fresh flat-leaf parsley for garnish

Directions

1. Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

2. Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.

3. Melt butter over medium heat and add onions to the pan.

4. Cook 2 – 3 minutes over medium-low heat.

5. Add flour; stir with a wooden spoon for 30 seconds.

6. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.

7. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

8. Add wine; bring to a boil, reduce heat, and simmer 4 minutes.

9. Remove from heat; let stand 30 seconds.

10. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Email to a friend | Print this recipe | Back