Portobello Mushroom Stroganoff

I’ve started to participate in the campaign “Meatless Mondays” and cut out meat from our diet once a week. This week was the first week and I made an awesome recipe. It was so good and my husband had two helpings even for a meat and potatoes guy!

2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles

Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.

Add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a well. Add the cream cheese and sour cream. Stir the cream cheese and sour cream together until it’s soft and melted. Stir in the mushrooms.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!

Adapted slightly from Tasty Kitchen


Recipe made by: A Little Bit of Everything