Smoky Mushroom Stroganoff
Recipe from Better Homes and Gardens

A creamy mushroom sauce tops egg noodles in this vegetarian twist on a classic Italian favorite recipe. Ready to serve in under 30 minutes.


Smoky Mushroom Stroganoff


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Total Time: 18 mins
Servings: Serves 4.
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Ingredients
 
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  • 1  8.8-oz. pkg.  dried pappardelle (wide egg noodles)On Sale
  • 1-1/2  lb. pkg.  sliced mushrooms, such as button, cremini, and/or shiitakeOn Sale
  • 2  cloves  garlic, minced (1 tsp.)On Sale
  • 1  Tbsp.  olive oilOn Sale
  • 1  8-oz. carton  light sour creamOn Sale
  • 2  Tbsp.  all-purpose flourOn Sale
  • 1-1/2  tsp.  smoked paprikaOn Sale
  • 1  cup  vegetable brothOn Sale
  •     Snipped fresh Italian (flat-leaf) parsley (optional)On Sale
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Directions
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.
Nutrition information
Calories 407, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 72 mg, Sodium 443 mg, Carbohydrate 59 g, Total Sugar 5 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin C 9%, Calcium 11%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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