Savory Mushroom Stroganoff

• 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

1. Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, saute the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Saute 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.
2. Nutritional Information (1/4 of recipe -- 4 servings)
3. Calories: 170
4. Fat: 4 g
5. Protein: 7 g
6. Vitamin B12: 0.2 mcg
7. Calcium: 38 mg
8. Iron: 2 mg
9. Zinc: 1 mg
10. Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.

portobello mushrooms, noodles, chicken, onion, flour, olive oil, sour cream, flatleaf parsley, salt

Taken from www.epicurious.com/recipes/member/views/savory-mushroom-stroganoff-50017567 (may not work)