Wild Mushroom Stroganoff With Noodles

PanNan's Note:

This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 tablespoons butter
• 1 small red onion, chopped
• 1 small red bell pepper, seeded,chopped
• 1 (4 ounce) package mixed wild mushrooms, rinsed
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground nutmeg
• salt & fresh ground pepper
• 1 (14 ounce) can low sodium beef broth
• 6 ounces wide egg noodles
• 3/4 cup light sour cream
• 1/4 cup chopped parsley

Directions:

1. Heat large pot of water to boiling.
2. Melt butter in large skillet over medium-high heat; add onion.
3. Cook, stirring often, until lightly browned, 5 minutes.
4. Add bell pepper; cook, stirring often, 1 minute.
5. Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
6. Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
7. Turn heat to high; stir in broth.
8. Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
9. Meanwhile, add noodles to boiling water; cook according to package directions.
10. Drain.
11. Place in large serving bowl.
12. Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
13. Pour over noodles.
14. Add chopped parsley; toss to mix.
15. Serve.

Reviews

[Sharon123]

This is an excellent dish! I used a mix of shitake, button, and portabella mushrooms and used vegetable broth instead of beef. The flavors were incredible. Thanks for a yummy dish!

[duonyte]

I love mushrooms and red bell pepper and this seemed a natural. But I found that the red pepper overwhelmed the more delicate flavor of the mushrooms. I made this yesterday, had some left, sauteed more mushrooms and put it all together, but the flavor of the bell pepper seemed to dominate. I will make this without the bell pepper in the future. I used some mascarpone instead of sour cream with a splash of vinegar to add a touch of acidity that the mascarpone lacks, and this worked well, as the mascarpone reheats really well. I also added a good handfull of chopped fresh dill, which is such a natural with mushrooms.

[Annacia]

I'm sorry that I didn't have the wild mushrooms and had to use plain buttons. On the other hand this was still scrumptious and it was enjoyed very much. I used a light margarine and fat free sour cream making for a lovely lighter meal even with the noodles. I didn't have parsley on hand and I'm sure that it would have been a nice addition. I will certainly be making this again. Made for Photo Tag.