Portabella Mushroom Stroganoff - SRC

Hard to believe it's time for the Secret Recipe Club reveal for May already!  Seems like I was just looking through the recipes over at, Join Us, Pull Up A Chair,  my assigned blog for the month.  Keeping with my pattern for SRC, I made a savory recipe again this month.   Heather's blog features lots of great savory recipes, making it hard to narrow it down to just one!  We love portabella mushrooms and their meatiness helps me convince my husband a meal without meat is still a meal.  We both enjoyed the hearty, creamy texture of this dish.  It's a keeper we will make again!

Portabella Mushroom Stoganoff
Recipe Courtesy of Join Us, Pull Up a Chair
2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese (I used a block of cream cheese)
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles

Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.

Add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a well. Add the cream cheese and sour cream. Stir the cream cheese and sour cream together until it’s soft and melted. Stir in the mushrooms.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.