Portobello Mushroom Stroganoff

Ingredients

• Parsley

  Raw

  ¼ cup or 15g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Sour cream

  Reduced fat, cultured

  1 ½ cup or 363g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 large or 150g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

Directions

1. Coarsely chop onion and parsley. Slice mushrooms evenly.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
3. Melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Increase heat to medium-high, add sliced mushrooms, and cook until limp and browned. Remove to a bowl, and set aside.
4. In the same skillet, add vegetable broth, scraping any browned bits off the bottom of the pan. Bring to a boil, and cook until reduced by 1/3. Reduce heat to low, return the mushrooms and onion to the skillet.
5. Remove the pan from heat, mix sour cream and flour together; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat until the sauce thickens. Stir in parsley, season with salt and pepper to taste. Serve over cooked egg noodles.

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