Smoky Mushroom Stroganoff
- Makes: 4 servings
- Start to Finish 18 mins
dried pappardelle (wide egg noodles)
sliced mushrooms, such as button, cremini, and/or shiitake
garlic, minced (1 tsp.)
light sour cream
Snipped fresh Italian (flat-leaf) parsley (optional)
- Cook noodles according to package directions. Drain; keep warm.
- In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
- For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.
(Smoky Mushroom Stroganoff)Servings Per Recipe 4, Thiamin (mg) 1, Folate (µg) 185, sat. fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 72, Niacin (mg) 12, Polyunsaturated fat (g) 2, Riboflavin (mg) 1, Monosaturated fat (g) 5, Potassium (mg) 844, fiber (g) 4, calcium (mg) 111, sugar (g) 5, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 443, vit. A (IU) 729, vit. C (mg) 5, iron (mg) 4, Fat, total (g) 13, carb. (g) 59, pro. (g) 17, cal. (kcal) 407