Portobello Mushroom Stroganoff

By Scout0421

Nutrients per 1-cup serving: Calories: 140, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 1 g, Sugars: 3 g, Protein: 9 g, Sodium: 140 mg, Cholesterol: 15 mg

Ingredients

• 12 oz whole-wheat egg noodles
• Olive oil cooking spray
• 1 medium yellow onion, thinly sliced
• 8 oz white mushrooms, thinly sliced
• 8 oz portobello mushrooms, thinly sliced
• 1 clove garlic, minced
• 8 oz medium-firm tofu, puréed in blender or food processor
• 8 oz low-fat sour cream
• 8 oz low-sodium beef stock
• 1 tbsp unsalted tomato paste
• 1/2 tsp Cajun seasoning
• Sea salt and fresh ground black pepper, to taste
• 1 tsp dried dill

Details

Servings 8

Preparation

Step 1

1.Cook noodles according to package directions. Drain and set aside.

2.Heat a large nonstick or cast-iron skillet over high for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and sauté until cooked, about 5 more minutes.

3.Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
4.Pour mushroom sauce over cooked noodles. Serve topped with dill.