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Moonlight Mushroom Stroganoff




Source of Recipe


Detroit News


Recipe Introduction


You won't miss the meat in this "vegetarian" version of beef stroganoff. Recipe from Bob Irwin of Grosse Ile. Irwin uses Moonlight brand mushrooms but any sliced, fresh mushrooms will do.


List of Ingredients




1 pound Moonlight brand moonlight mushrooms, sliced
1 medium onion, diced
1/4 cup butter
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon Marsala wine
2 cloves fresh garlic, minced
1/4 teaspoon black pepper
1 8-ounce can tomato sauce
1 teaspoon horseradish
1/2 cup sour cream
2 cubes beef bouillon (optional)
1 package wide egg noodles, cooked


Recipe



In large skillet, melt butter. Saute mushrooms, onion and garlic 5 minutes. Add remaining ingredients except sour cream. Bring to a boil. Simmer for 15 minutes. Turn off and stir in sour cream. Serve over wide egg noodles.

Note: For a low-fat version, substitute 1 tablespoon olive oil for butter and use lowfat sour cream. For a more exotic dish substitute your favorite wild mushrooms.

Serves 4.