Smoky Mushroom Stroganoff

(from craftybuttercup’s recipe box)

Source: Real Simple Magazine

Serves 4 people

Categories: Pasta

Ingredients

  • 1 8.8 oz pkg. dried pappardelle (wide egg noddles)
  • 1 1/2 lb. pkg. sliced mushrooms
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 8oz. light sour cream carton
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp smoked paprika
  • 1 cup vege broth
  • snipped fresh italian parsley (optional)

Directions

  1. Cook noodles according to package, drain and keep warm.

  2. In extra-large skillet cook mushrooms and garlic in hot oil (med-high heat) 5-8 mins or until tender. Stir occassionally (reduce heat if mushrooms brown quickly).

  3. Remove with slotted spoon, cover to keep warm.

  4. In a bowl combine: sour cream, flour, paprika, 1/4 tsp pepper.

  5. Stir in broth until smooth. Add to skillet and cook, stirring until thickened and bubbly. Cook and stir for 1 more minute.

  6. Serve mushroom mixture and sauce over noodles.

  7. Sprinkle with parsley

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