Ingredients
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3 tablespoons butter
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1 large onion, chopped
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¾ pound portobello mushrooms, sliced
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1 ½ cups vegetable broth
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1 ½ cups sour cream
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3 tablespoons all-purpose flour
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¼ cup chopped fresh parsley
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8 ounces dried egg noodles
Directions
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Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
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At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
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In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
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Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts (per serving)
| 525 | Calories |
| 30g | Fat |
| 53g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 525 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 17g | 87% |
| Cholesterol 101mg | 34% |
| Sodium 295mg | 13% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 13g | 26% |
| Vitamin C 9mg | 9% |
| Calcium 148mg | 11% |
| Iron 3mg | 18% |
| Potassium 674mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
