Mushroom & Asparagus Stroganoff
A creamy mushroom and asparagus stroganoff blending tender vegetables with rich sour cream and Parmesan, perfect for a quick, flavorful vegetarian-inspired meal.
Ingredients
- 1 sweet red pepper, cored and sliced
- 4 oz. mushrooms, sliced ⓘ
- 1 small onion, sliced ⓘ
- 6 stalks asparagus, chopped, parboiled ⓘ
- 3/4 cup fat free chicken stock
- 1 teaspoon paprika ⓘ
- 1/4 teaspoon grated nutmeg ⓘ
- 8 oz. wide no-yolk noodles ⓘ
- 1 cup nonfat sour cream ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- Garlic ⓘ
Instructions
- Coat a large no-stick pan with no-stick spray.
- Saute the red pepper, mushrooms, onions, and asparagus over medium heat for about 5 minutes or until soft.
- Add chicken stock, paprika, and nutmeg; simmer until flavors meld.
- Cook the noodles according to package instructions, then drain.
- Stir in nonfat sour cream and grated Parmesan cheese into the vegetable mixture.
- Serve the sauce over the cooked noodles, garnished with garlic and pepper to taste.
Tips & Substitutions
For a creamier texture, consider stirring in a tablespoon of cornstarch mixed with cold water before adding the sour cream. If you're short on time, substitute the asparagus with frozen peas or spinach. For a vegetarian option, use vegetable stock instead of chicken stock, and try adding some tofu for added protein. Garlic can be sautéed with the vegetables for extra flavor.
Serving Suggestions
This Mushroom & Asparagus Stroganoff pairs beautifully with a side salad or crusty bread to soak up the creamy sauce. You can also serve it alongside steamed vegetables or roasted potatoes for a heartier meal. For a touch of freshness, garnish with chopped fresh herbs such as parsley or chives before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of chicken stock if the sauce has thickened too much. Alternatively, you can microwave it in short intervals, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom & Asparagus Stroganoff contains roughly 570 calories, with 19g protein, 87g carbohydrates, and 24g fat. It is an excellent source of vitamin A (163% of the Daily Value), dietary fiber (97% of the Daily Value), and iron (86% of the Daily Value). Note that it is relatively high in sodium, at 535mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Absolutely! While the recipe calls for sliced mushrooms, you can use any variety you prefer, such as cremini, shiitake, or even portobello. Each type will add its unique flavor profile to the dish, making it versatile and customizable.
Is it possible to make this dish vegan?
Yes, you can easily make this Mushroom & Asparagus Stroganoff vegan by substituting the nonfat sour cream with a plant-based alternative, such as cashew cream or coconut yogurt. Also, use vegetable stock instead of chicken stock to maintain the flavors while keeping it meat-free.
What can I serve with Mushroom & Asparagus Stroganoff?
This dish pairs wonderfully with a simple green salad or steamed broccoli for a fresh contrast. You could also serve it over rice for a different twist or alongside garlic bread. For an adventurous pairing, serve it with Chicken Tarragon Salad(Cold) as part of a larger meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).