This healthful version updates the classic beef stroganoff by reducing the amount of sour cream and ditching the meat. Its mix of mushrooms and herbs tossed with linguine (instead of heavier egg noodles) creates a main course that seems indulgent.
I call for a blend of baby portobello, white and oyster mushrooms, but feel free to create your own mushroom mix.
Linguine With Mushrooms, Stroganoff Style
8 ounces dried linguine
1 1/2 tablespoons olive oil
4 ounces shallots, finely diced
16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
Freshly ground black pepper
Generous 1/3 cup low-fat sour cream
2 teaspoons Dijon-style mustard
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions.
Meanwhile, heat the oil in a large nonstick saute pan or skillet over medum-high heat. Stir in the shallots; cook for a few minutes, until softened. Add the mushrooms and season with salt and pepper to taste, stirring to incorporate. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms’ moisture evaporates. Once they start to brown, remove the pan from the heat.
Stir in the sour cream and mustard, along with the parsley and dill. Taste, and adjust the seasoning as needed.
Drain the pasta, reserving 1/2 cup of the cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist.
Serve immediately. Makes 4 servings.
Per serving: 330 calories, 12 grams protein, 54 grams carbohydrates, 8 grams fat, 2 grams saturated fat, 0 milligrams cholesterol, 130 milligrams sodium, 3 grams dietary fiber, 4 grams sugar