Triple-Mushroom Stroganoff

By bakers_delight85

Ingredients

• 5-1/2 cups uncooked egg noodles
• 1/2 pound fresh button mushrooms, halved
• 2-2/3 cups sliced baby portobello mushrooms
• 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
• 3 shallots, chopped
• 3 garlic cloves, minced
• 2 Tbsp. butter
• 1-1/2 cups vegetable broth, divided
• 2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. all-purpose flour
• 1 cup (8 ounces) fat-free sour cream
• 1 Tbsp. minced fresh parsley

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender.
Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.