One of the rules of parenthood is that you think of yourself last. Yes, yes, I know that if the air bags on the plane drop you’re supposed to put your own on first, then take care of your child. That’s an easy one. What’s hard is when you’re eating the perfect burger and you’re down to that last, saucy, cheese-laden bite and you hear that voice next to you pipe up and say, “Mommy, can I taste your burger, please?” You just weep quietly and hand it over.
But every once in a while the clouds part and the sun shines down upon the poor, deprived parents. Like when a special episode of Scooby Doo comes on and you’re given the opportunity to take a shower. Uninterrupted. For longer than five minutes. A glorious, hot, relaxing shower.
Or, when your in-laws stop by for a brief visit and leave a container full of beautiful mushrooms with you. And that little young one hates mushrooms. The sun shines down. While she’s at school, all the fixings are taken out and Mushroom Stroganoff is created. Just for you.
This recipe isn’t in the October issue of Cooking Light, but is, instead in their Fresh Food Fast Weeknight Meals cookbook. Since life sometimes drops mushrooms in your lap and you need to use them sooner than later, and since I’ll run out of recipes before I run out of days in the month by just using the magazine, I’ll be grabbing a few dishes from Cooking Light’s cookbooks as well. Like this one.
This recipe begins with the pasta being cooked. While the noodles are simmering away, coat a Dutch oven with butter-flavored cooking spray (I have a little trouble with using that, but I did it anyway), add the sliced mushrooms and chopped onions and saute them for about 10 minutes, until soft.
While the mushrooms cook and the noodles simmer, whisk together flour and milk along with sherry, melted butter, salt and pepper.
Once the mushrooms and onions are done, remove them to a bowl and whisk the milk mixture into the Dutch oven, whisking constantly until it thickens. Add the noodles, sauce and mushroom mixture together, then stir in sour cream. Sprinkle with chives and serve.
Bland. Not bad, but bland. The pasta while cooking is unsalted. The mushrooms and onions while cooking are unsalted. The only salt is a half teaspoon in the sauce. I admit that I like my salt, but I asked Hubby to taste a noodle sans mushrooms and give his opinion and even he said it was bland and needed salt. And the only thing he salts is popcorn. It’s a pity, because if it had just a bit more salt in the given recipe, I would have given it high praise. I added salt and loved it. But, the written recipe is bland.
What I’d Do Different Next Time
- 3½ cups uncooked medium egg noodles
- Butter-flavored cooking spray
- 5 4-ounce packages fresh gourmet-blend mushrooms
- 1 cup coarsely chopped onion
- 3 tablespoons all-purpose flour
- 1½ cups 2% reduced-fat milk
- 3 tablespoons dry sherry
- 2 tablespoons light butter, melted
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup reduced-fat sour cream
- 1½ tablespoons finely chopped chives (optional)
- Cook noodles according to package directions, omitting salt and fat; drain.
- While noodles cook, heat a large Dutch oven over high heat. Generously coat the pot with the cooking spray. Add the mushrooms and onions, sauteing 10 minutes or until soft. Stir frequently.
- While the mushroom mixture cooks, place the flour in a bowl and gradually add the milk, whisking all the while, until the milk is smooth. Add the sherry, melted butter, salt and pepper, whisking all the while.
- Transfer the cooked mushrooms to a bowl. Gradually add the milk mixture to the Dutch oven, stirring with the whisk. Cook, whisking constantly, for three minutes or until thickened.
- Add the sauce and cooked noodles to the mushroom mixture. Stir in the sour cream; sprinkle with chives if desired.