Vegetarian Delights: Mushrooms Stroganoff

Reducing the amount of meat you eat or eliminating meat from your diet entirely is not only one of the healthiest things you can do, it's also one of the easiest. Armed with the right recipes, you'll never miss the flavor of meat - nor will you miss the fat, calories, or artery-clogging cholesterol.

Mushrooms Stroganoff is a savory, filling, and hearty alternative to traditional Beef Stroganoff. Mushrooms barely contain a fraction of beef's fat, calories and cholesterol, and are a good source of riboflavin, niacin, and minerals. Portobello mushrooms lend themselves particularly to this recipe because they're flavorful and have a chewy texture similar to that of cooked beef. White or button mushrooms are far less expensive and, although lighter in flavor and less substantial in texture, also work quite nicely in this recipe.

Vegetarian Delights: Mushrooms Stroganoff

3 tablespoons butter or dairy-free butter substitute, such as Butter-Flavored Crisco

1 large white or yellow onion, chopped

3/4 pound portobello or white mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream or dairy-free sour cream alternative

3 tablespoons flour

Generous 1/3 cup fresh parsley, chopped

Salt, pepper, and paprika to taste

8 ounce package dried egg noodles (egg-free varieties are available in most supermarkets)

Bring a large pot of water to a boil; add a pinch of salt to the water to prevent noodles from sticking together. Add the package of egg noodles and cook for about 7-8 minutes. Remove from heat and drain.

While the noodles are cooking, melt the butter product in a large, heavy skillet over medium heat. Add the onion and cook until limp, stirring frequently. Turn the heat up to medium-high and add the sliced mushrooms. Cook until the mushrooms are softened and browned. Remove the mushroom and onion mixture from heat, dump into a medium-sized bowl, and set aside.

In the same skillet, stir in the vegetable broth, being sure to stir in any browned bits from the bottom of the pan. Bring to a boil and cook until the mixture has reduced by about a third. Reduce the heat to low, and carefully stir the mushrooms and onion back into the skillet.

Stir together the sour cream and flour, and fold into the mushroom mixture. Continue cooking over low heat, until the sauce begins to thicken. Stir in the parsley, and season to taste with salt, pepper and paprika. Serve over the cooked egg noodles.

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