Mushroom Stroganoff
INGREDIENTS:
2 Tbsp olive oil
1 large onion
¾ lb portabella mushrooms, sliced
1½ cups vegetable broth
1½ cups low-fat or fat-free sour cream
3 Tbsp all-purpose flour
¼ cup chopped fresh parsley
8 oz dry egg noodles
INSTRUCTIONS:
Bring large pot of water half full to a boil. Add in egg noodles until soft but firm. Drain water and set aside.
Heat olive oil in a large skillet over medium heat. Add in chopped onion and cook until soft. Turn heat up to medium-high, and add in sliced mushrooms. Cook until the mushrooms are soft and brown. Put in a small bowl.
In the empty skillet, stir in vegetable broth and stir. Bring to a boil and cook for about 8-10 minutes. Reduce heat to low and put in the mushrooms and onions again for about 1 minute.
Remove pan from heat and stir together sour cream and flour in a bowl until well mixed. Put in the mushroom mixture.
Return the skillet to the low heat and cook until the sauce thickens. Stir in parsley for 1 minute.
Divide noodles onto 4 plates. Divide sauce into fourths and serve over the noodles
NUTRITION INFO (4 Servings):
Calories: 310 Total Fat: 10 g Carbohydrate: 41 g Protein: 12 g Sodium: 368 mg
