This healthful version updates the classic beef stroganoff by reducing the amount of sour cream and ditching the meat. Its mix of mushrooms and herbs tossed with linguine (instead of heavier egg noodles) creates a main course that seems indulgent.

I like a blend of baby portobello, white and oyster mushrooms, but feel free to create your own mushroom mix.


Makes 4 servings.

8 ounces dried linguine

1 1/2 tablespoons olive oil

4 ounces shallots, finely diced

16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced


Freshly ground black pepper

Generous 1/3 cup low-fat sour cream

2 teaspoons Dijon-style mustard

2 tablespoons finely chopped parsley

2 tablespoons finely chopped dill

To cook water: Bring large pot of water to a boil over high heat. Prepare pasta according to package directions.

To make mushroom sauce: In large nonstick saute pan or skillet, heat oil over medium-high heat. Stir in shallots. Cook until softened. Add mushrooms. Season with salt and pepper to taste. Stir to incorporate. Cook, stirring occasionally, for 8 to 10 minutes or until mushrooms' moisture evaporates and mushrooms start brown. Remove pan from heat. Stir in sour cream and mustard. Add parsley and dill. Taste. Adjust seasoning as needed.

To serve: Drain pasta, reserving 1/2 cup cooking water. Using tongs, toss linguine in mushroom sauce, adding cooking water as needed to keep dish moist. Serve immediately.

Nutrition information: One serving provides 330 calories, 12 grams protein, 54 grams carbohydrates, 8 grams fat, 2 grams saturated fat, 0 cholesterol, 130 milligrams sodium, 3 grams dietary fiber, 4 grams sugar.