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Ingredients
| enriched egg noodles: 8.8 oz (dried pappardelle) |
| white mushrooms: 1.5 lbs (such as button, cremini, and/or shiitake) |
| garlic: 2 cloves (minced (1 tsp.)) |
| olive oil: 1 Tbl |
| light sour cream: 8 oz |
| all-purpose flour (unsifted): 2 Tbl |
| paprika: 1 1/2 tsp (smoked) |
| soup - vegetable broth: 1 cup (Snipped fresh Italian (flat-leaf) parsley)) |
Smoky Mushroom Stroganoff
Credit: www.bhg.com
User rating:
-
Prep Time
18 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Cook noodles according to package directions. Drain; keep warm.
2. 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.
3. 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.