Portobella Stroganoff with Farfalle

MushroomStroganoff web

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

  • 2 tablespoons trans fat-free margarine, divided
  • 2 cups chopped onion
  • 2 cloves garlic, peeled, minced
  • 2 tablespoons olive oil
  • 7 cups cubed (1-inch) portabella mushrooms (about 4 large mushroom caps)
  • 1/3 cup red wine
  • 1 3/4 cup fat-free, less-sodium beef broth
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 ounces dry farfalle (bow tie) pasta
  • Snipped fresh parsley, optional garnish

Instructions

In a large skillet, heat 1 tablespoon margarine over medium-high heat and sauté onions until tender and lightly caramelized, about 6 minutes. Add garlic and continue to sauté 30 seconds. Remove onion mixture from pan and set aside. Heat remaining tablespoon margarine and olive oil in same skillet; add mushrooms and sauté until water released from mushrooms evaporates, about 6 to 8 minutes. Add wine and cook until it evaporates. Add sautéed onion mixture back to skillet. Combine broth and cornstarch in a small bowl and stir to dissolve cornstarch. Add to skillet, stirring constantly until sauce thickens, 3 to 5 minutes. In a small bowl, combine sour cream, Worcestershire sauce and dry mustard. Remove skillet from heat, add sour cream mixture and combine. Season with salt and pepper. Prepare pasta according to package directions, omitting salt. Serve stroganoff over pasta and garnish with parsley if desired. One serving consists of about 3/4 cup stroganoff over 1/2 cup cooked pasta.


Nutritional Info

  • Calories = 302
  • Fat = 12 gm
  • Saturated fat = 3 gm
  • Trans fat = 0 gm
  • Cholesterol = 13 mg
  • Protein = 9 gm
  • Sodium = 475 mg
  • Carbohydrate = 37 gm
  • Fiber = 3 gm
  • Calcium = 87 m
  • Calories from fat = 36%

Food exchanges: 2 starch, 2 vegetable, 2 fat