Serve mushrooms in a creamy sauce over thick egg noodles for this quick vegetarian dinner. The meaty mushrooms add texture and mustard, smoked paprika and dried thyme spice up the flavor. Along with these ingredients, Worcestershire sauce gives the stroganoff a tangy and slightly sweet flavor. The sauce is made with anchovies. To make this a vegetarian recipe, several vegan or vegetarian Worcestershire sauces are available. Or, just substitute soy sauce for the Worcestershire sauce called for in the recipe.

Helpful Hints

- To speed preparation, look for diced onion in the produce section of the market.

- Sliced button mushrooms can be used instead of portobello mushrooms.

- Two teaspoons minced garlic can be substituted for 3 garlic cloves.

COUNTDOWN

- Place water for egg noodles on to boil.

- Prepare ingredients.

- Boil egg noodles.

- Make stroganoff while noodles cook.

Shopping List

To buy: 1 pound sliced portobello mushrooms, one container reduced-sodium vegetable broth, 1 small can tomato paste, 1 jar Dijon mustard, 1 bottle vegetarian or vegan Worcestershire sauce, 1 carton reduced-fat sour cream, 1 bottle dried thyme, 1 bottle smoked paprika, 1 package large egg noodles, and 1 bunch parsley (optional garnish.)

Staples: olive oil, onion, garlic, flour, salt and black peppercorns.