Smoky Mushroom Stroganoff

A creamy mushroom sauce tops egg noodles in this vegetarian twist on a classic Italian favorite recipe. Ready to serve in under 30 minutes.

Smoky Mushroom Stroganoff + enlarge image
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42 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
18 mins
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Smoky Mushroom Stroganoff

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

  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.

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
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