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Smoky Mushroom Stroganoff

Makes: 4 servings

Start to Finish 18 mins

Ingredients

1 8.8ounce 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)

Servings Per Recipe 4,
cal. (kcal) 407,
Fat, total (g) 13,
chol. (mg) 72,
sat. fat (g) 5,
carb. (g) 59,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 2,
fiber (g) 4,
sugar (g) 5,
pro. (g) 17,
vit. A (IU) 729,
vit. C (mg) 5,
Thiamin (mg) 1,
Riboflavin (mg) 1,
Niacin (mg) 12,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 185,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 443,
Potassium (mg) 844,
calcium (mg) 111,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet

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