You may also like
Categories:
portabella mushrooms whole wheat noodles chicken broth onion flour olive oil nonfat sour cream flat leaf parsley salt
Viewed: 23 - Published at: 2 years agoIngredients
- 8 ounces portabella mushrooms, sliced
- 8 ounces whole wheat noodles, cooked
- 1 12 cups chicken broth
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 12 cups nonfat sour cream
- 14 cup flat leaf parsley, chopped
- salt & freshly ground black pepper
Method
- 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.
- Add sour cream and flour mixture to skillet, stirring well.
- Add parsley.
- Season with salt and pepper to taste.
- Serve over noodles.
