Ingredients
8 ounces portobello mushrooms, sliced
8 ounces whole-wheat noodles, cooked
1 1/2 cups reduced-sodium broth, chicken or vegetable
1 medium onion, finely chopped
3 tablespoons flour
3 tablespoons olive oil
1 1/2 cups fat-free sour cream
1/4 cup flat-leaf parsley, chopped
salt and freshly ground black pepper
Preparation
Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, sauté the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Sauté until the mushrooms brown. Transfer the mushroom mixture to a large bowl. Turn the heat up to high and add the broth to the skillet. Bring to a boil and reduce the liquid by 30%. Set the heat to low and add the mushrooms and onions. Nutritional Information (1/4 of recipe – 4 servings) Calories: 170 Fat: 4 g Protein: 7 g Vitamin B12: 0.2 mcg Calcium: 38 mg Iron: 2 mg Zinc: 1 mg
Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.
