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 the onion and parsley. Slice the mushrooms evenly.
2. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 7 minutes. Drain and set aside.
3. Melt the butter in a large heavy skillet over medium heat. Add the onion and cook, stirring until softened. Increase the heat to medium-high, add the sliced mushrooms, and cook until limp and browned. Remove to a bowl and set aside.
4. In the same skillet, add the vegetable broth, scraping any browned bits off the bottom of the pan. Bring to a boil and cook until reduced by one-third. Reduce heat to low, return the mushrooms and onion to the skillet.
5. Remove the pan from heat, mix the 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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