Wednesday, April 25, 2012

Healthy Mushroom Stroganoff

Meatless meals don't have to be boring.  Serve this Mushroom Stroganoff with a light spinach salad or Tangy and Sweet Broccoli salad.

Smokey Mushroom Stroganoff
Serves 4

1 -8.8 ounce package dried pappardelle (wide egg noodles)
1 1/2 pounds sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 tablespoon olive oil
1 -8 ounce carton light sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons 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.

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