TRIPLE-MUSHROOM STROGANOFF

Triple-Mushroom Stroganoff image

Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree. -Cheri Neustifter, Sturtevant, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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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 all-purpose flour
1 cup fat-free sour cream
1 tablespoon minced fresh parsley

Steps:

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. , Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. , 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.

Nutrition Facts : Calories 296 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.