Recipe finder
Smoky Mushroom Stroganoff
- Makes: 4 servings
- Start to Finish 18 mins
Ingredients
-
1
8.8 -
ounce package
dried pappardelle (wide egg noodles)
-
1 1/2
pounds
sliced mushrooms, such as button, cremini, and/or shiitake
-
2
cloves
garlic, minced (1 tsp.)
-
1
tablespoon
olive oil
-
1
8 -
ounce carton
light sour cream
-
2
tablespoons
all-purpose flour
-
1 1/2
teaspoons
smoked paprika
-
1
cup
vegetable broth
-
Snipped fresh Italian (flat-leaf) parsley (optional)
Directions
- 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.
Nutrition Facts
(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