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    You are in: Home / Recipes / Wild Mushroom Stroganoff With Noodles Recipe
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    Wild Mushroom Stroganoff With Noodles

    Wild Mushroom Stroganoff With Noodles. Photo by Annacia

    1/1 Photo of Wild Mushroom Stroganoff With Noodles

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on February 11, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2011

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Wild Mushroom Stroganoff With Noodles

    Serving Size: 1 (162 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 594.9
     
    Calories from Fat 224
    37%
    Total Fat 24.8 g
    38%
    Saturated Fat 14.1 g
    70%
    Cholesterol 132.5 mg
    44%
    Sodium 189.3 mg
    7%
    Total Carbohydrate 75.9 g
    25%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.7 g
    19%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    low sodium beef broth

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