Mushroom Stroganoff & Green Bean Salad

Mushroom Stroganoff

Ingredients

  • 1 tbs butter

  • 1 cup chopped onion

  • 2 tbs unbleached all-purpose flour

  • 2 cups vegetable broth or beef 

  • 1 tbs Worcestershire sauce*

  • 1 tsp tomato paste

  • 5 oz sliced white mushrooms

  • 8 oz sliced Cremini 

  • 3.5 oz Shiitake mushrooms

  • 1/2 tsp thyme

  • salt and pepper to taste

  • 2 tbs white wine or sherry

  • 1/4 cup reduced-fat sour cream

  • 8 oz uncooked noodles

  • 1 tbs minced fresh flat-leaf parsley for garnish

Instructions

  1. Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

  2. Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.

  3. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.

  4. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.

  5. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

  6. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.

  7. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

*In flyer October 22 - 28, 2023
Recipe and photo credit: Skinny Taste

Green Bean Salad

Ingredients

For the Salad

  • 1 lb green beans trimmed and cut into 2 inch pieces

  • 1 cup cherry tomatoes halved

  • 1/2 cup red onion thinly sliced

  • 1/2 cup feta cheese crumbled

  • 1/3 cup kalamata olives sliced

  • 1/4 cup chopped fresh herbs such as dill, parsley

For the Dressing

  • 1/4 cup olive oil

  • 1 tsp Dijon mustard

  • 2 tbs red wine vinegar

  • 1 tbs lemon juice

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/2 tsp dried oregano

  • salt and pepper to taste

Instructions

  1. Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.

  2. Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.

  3. Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl.

  4. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper.

  5. Pour the dressing over the vegetables and toss to coat,
    then serve.

*In flyer October 22 - 28, 2023
Recipe and photo credit: Dinner at the Zoo

Annah Kassen