Smoky Mushroom Stroganoff

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.

rating: 7

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

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