Menu Enter a recipe name, ingredient, keyword...

barbgreenfield

Savory Mushroom Stroganoff

By

Calories: 170
Fat: 4 grams
Protein: 7 grams
Vitamin B12: 0.2 micrograms
Calcium: 38 milligrams
Iron: 2 milligrams
Zinc: 1 milligram

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 ounces portobello mushrooms, sliced
  • 8 ounces whole-wheat noodles, cooked
  • 1 1/2 cups reduced-sodium broth (chicken or vegetable)
  • 1 medium onion, finely chopped
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 1 1/2 cups fat-free sour cream
  • 1/4 cup flat-leaf parsley, chopped
  • Salt and freshly ground black pepper

Details

Preparation

Step 1

Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, saute the onion in the olive oil over low heat until soft. Turn the heat up to medium-high, and add the mushrooms. Saute 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.

‚Äč

You'll also love

Review this recipe

Chicken in Mushroom Sauce Beef Tenderloin with Wild Mushroom Gravy