Friday Food: Mushroom Stroganoff

Now my Wordless Wednesday makes sense :)

...and don't mind the shadow...or the glare.
It was dinnertime & the lighting was poor...
and I was eager to get to it :)

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2

Yield 2 large bowls

Ingredients:

4 oz Extra Wide Egg Noodles

1/2 medium Onion, Sweet

16 oz Baby Bella Mushrooms

1/2 cup Organic Vegetable Broth

1 tbsp All-purpose Flour

1/2 cup Light Sour Cream

1/2 tsp Nutmeg, Ground

1/4 of a lemon, fresh squeezed juice

1/4 tsp Ground Black Pepper

1 tsp Garlic (minced)

1 tsp Extra Virgin Olive Oil

Directions:

Cook noodles according to package directions

Chop onions & slice or quarter mushrooms

Saute onions & garlic in oil in large skillet

Add mushrooms and broth (white wine works well too) - cover & simmer for about 5 minutes

Gradually add flour to liquid in center of skillet & whisk until thickened

Add sour cream, nutmeg & pepper & stir until heated through

Pour mushroom mix on top of pasta in a large bowl & enjoy :)

Nutrition Facts:

Serving Size: 1 large bowls

Calories 422; Fat 10.54g; Saturated Fat 5.48g; Cholesterol 85mg; Sodium 270.08mg; Carbohydrate 58.96g; Dietary Fiber 5.67g; Sugars 9.33g; Protein 16.66g