Savory Mushroom Stroganoff
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces portabella mushrooms, sliced
- 8 ounces whole wheat noodles, cooked
- 1 1⁄2 cups chicken broth
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 1⁄2 cups nonfat sour cream
- 1⁄4 cup flat leaf parsley, chopped
- salt & freshly ground black pepper
directions
- Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, sauté the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Sauté until the mushrooms brown. Transfer the mushroom mixture to a large bowl. Turn the heat up to high and add the broth to the skillet. Bring to a boil and reduce the liquid by 30%. Set the heat to low and add the mushrooms and onions.
- Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.
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