Portobello Mushroom Stroganoff

By Tonya_Speed

NUTRITION per serving: 374 Calories; 10g Fat; 17g Protein; 56g Carbohydrate; 5g Dietary Fiber; 76mg Cholesterol; 293mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. Points: 8

Ingredients

• 8 ounces egg noodles
• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 3/4 pound Portobello mushrooms, sliced
• 1 1/2 cups low sodium vegetable broth
• 1 1/2 cups low fat sour cream, at room temperature
• 3 tablespoons flour
• 1/4 cup chopped parsley
• Black pepper, to taste

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Bring a large pot of water to a boil; add egg noodles and cook until al dente, about 7 minutes. Remove from heat, drain and set aside. While noodles are cooking, melt the butter in a large skillet over medium heat. Add onion; cook and stir until softened. Raise heat to medium-high and add sliced mushrooms; cook until mushrooms are limp and browned. Transfer onion and mushrooms to a bowl and set aside. To the same skillet, add the vegetable broth, whisking up all of the browned bits from the bottom of the pan. Bring to a boil and cook until mixture has reduced by 1/3. Reduce heat to low and return onion and mushrooms to the skillet. Remove skillet from the heat. Stir together sour cream and flour then blend into onion and mushrooms in the skillet. Return skillet to low heat and continue to cook just until the sauce thickens (do not boil!). Stir in parsley and season to taste with pepper. Serve over cooked egg noodles.

SERVING SUGGESTION: Serve steamed broccoli spears and baby carrots on the side.
GLUTEN FREE: Use your favorite gluten free pasta. Make sure vegetable broth and flour are gluten free.