This was quick and easy to prepare, but it was kind of bland. I added a lot of salt and pepper, but it still lacked something. I used no-carb egg noodles (I couldn’t find pappardelle). Toby thought it was good, and Liam liked the noodles and sauce (without the mushrooms). Eh.
Smoky Mushroom Stroganoff
(BHG, Feb. 2009)
1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 Tbsp. olive oil
1 8-oz. carton light sour cream
2 Tbsp. all-purpose flour
1-1/2 tsp. smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)
1. Cook noodles according to package directions. Drain; keep warm.
2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.
Per serving: Calories 407, Total Fat (g)13