Portobello Mushroom Stroganoff

Quick, easy, inexpensive and tasty. Can this recipe get any better?

Ingredients

1 tablespoons of olive oil

1 large onion, chopped

3/4 pound of portobello mushrooms, sliced

1 cup of vegetable broth

1/2 cup of low or fat free sour cream

3 Tbsp flour

1/4 fresh parsley or 1 tsp dried

8 oz egg noodle

Directions:

1. Cook egg noodles in a large pot of boiling water for 7 minutes or until soft. Drain and set aside.

2. Meanwhile, melt butter in skillet over medium heat. Add onion and cook until softened. Turn up the heat to medium high.

3. In the same skillet add vegetable broth and stir off any browned bits from the bottom. Bring to a boil and simmer until broth has been reduced by 1/3. Reduce heat to low.

4. Remove from heat. Stir flour and sour cream together and add to mushroom mixture. Return skillet to burner over low heat until sauce thickens. Stir in parsley and season with pepper.

5. Serve over egg noodles.

Serves 2 to 4

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