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Mushroom Stroganoff

Photo of Mushroom Stroganoff
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 cups
Nutrition Facts: View label


1 Tablespoon margarine or butter
2 ½ cups chopped onion (2 1/2 medium onions)
4 cups sliced mushrooms (16 to 20 medium fresh button mushrooms)
¾ cup water
1 teaspoon bouillon (1 cube) - vegetable, beef or chicken
1 teaspoon garlic powder
1 Tablespoon corn starch
3 Tablespoons light sour cream
3 cups cooked whole grain noodles or brown rice


  1. Wash hands with soap and water.
  2. Heat the margarine in a large skillet over medium-high heat (350 degrees in an electric skillet). Add onion and mushrooms. Sauté and stir until starting to brown.
  3. In a small bowl, mix water, bouillon, garlic powder and cornstarch. Add to skillet and cook until sauce is thickened.
  4. Remove from heat. Stir in sour cream.
  5. Serve with cooked whole grain noodles or brown rice. Garnish with paprika and chopped parsley if desired.
  6. Refrigerate leftovers within 2 hours.


  • No dry bouillon? Use 3/4 cup of any type of broth.
  • No sour cream? Use plain regular or Greek yogurt.


This recipe is super easy and yummy!  I have to cook gluten free so I had to use gluten free noodles and gluten free flour in place of the regular noodles and cornstarch.  I also didn't have low fat sour cream, so had to use regular.  It turned out great!  

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