Mushroom Stroganoff

Makes 2 hearty servings


  • 8 ounces mushrooms, sliced
  • 1 Tbs canola oil
  • 1/2 cup sliced onion
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1 cup veggie broth
  • 1/2 cup fat free sour cream
  • 1 tsp each cornstarch, Dijon mustard and tomato paste
  1. In large skillet heat oil over medium heat.
  2. Sauté mushrooms, onion, garlic, thyme and rosemary for about 3-4 minutes or until softened.
  3. Add vegetable broth; bring to boil and cook over medium heat for 5 minutes, until reduced .
  4. Meanwhile mix sour cream, cornstarch, mustard and tomato paste until smooth.
  5. Add to mushroom mixture, stirring constantly.
  6. Bring to boil, stirring constantly, and boil for 1-2 minutes or until slightly thickened.
  7. Serve over cooked linguini.