Mushroom stroganoff


Mushroom stroganoff

Servings: 4

Preparation time: 30 min



3 1/2 cups uncooked medium egg noodles

5 packages (4 oz each) fresh gourmet-blend mushrooms

1 large onion, coarsely chopped (1 cup)

3 tablespoons all-purpose flour

1 1/2 cups low-fat (1%) milk

3 tablespoons dry sherry, white wine or vegetable broth

1 tablespoon light stick butter, melted

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup fat-free sour cream

Finely chopped fresh chives, if desired



1. Cook noodles as directed on package, omitting salt and oil; drain.

2. Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until golden brown.

3. Meanwhile, place flour in medium bowl. Gradually beat in milk with whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with whisk. Cook 3 minutes, stirring constantly, until slightly thickened.

4. Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.



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