Triple-Mushroom Stroganoff |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree submitted by Cheri Neustifter of Sturtevant, Wisconsin. Ingredients:
5-1/2 cups uncooked egg noodles |
1/2 pound fresh button mushrooms, halved |
2-2/3 cups sliced baby portobello mushrooms |
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms |
3 shallots, chopped |
2 tablespoons butter |
3 garlic cloves, minced |
1-1/2 cups vegetable broth, divided |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) fat-free sour cream |
1 tablespoon minced fresh parsley |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
3. Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley. Yield: 6 servings.
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