Smoky Mushroom Stroganoff
8.8 ounce package dried pappardelle (wide egg noodles)
pounds sliced mushrooms, such as button, cremini, and/or shiitake
cloves garlic, minced (1 tsp.)
tablespoon olive oil
8 ounce carton light sour cream
teaspoons smoked paprika
cup vegetable broth
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.
Nutrition Facts(Smoky Mushroom Stroganoff)
- Per serving:
- 407 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 72 mg chol.,
- 443 mg sodium,
- 59 g carb.,
- 4 g fiber,
- 5 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet