Monday, November 26, 2007

Mushroom Stroganoff

12 large white mushrooms, sliced
1/2 large onion, chopped
1 large garlic clove, minced
cooking spray
vegetable broth
beef broth base (paste)
3/4 cup milk (1)
2 T cornstarch (1)
6 T lowfat sour cream (2)
3+ T worcestershire sauce

Cook onions, mushrooms and garlic over med-high heat in a large saucepan sprayed with cooking spray. Add a little vegetable broth to keep veggies from sticking. Cook until soft. Mix together cornstarch and 3 tablespoons milk - add to pan, add approx 1/2 cup milk. Cook until bubbly and thickened. Add more milk as desired. Add 1/4 cup sour cream and worcestershire to taste.

4 points for the entire pan (made 2 LARGE servings over whole wheat pasta)

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