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CREMINI MUSHROOM STROGANOFF Recipe

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This recipe for CREMINI MUSHROOM STROGANOFF is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 8 and 1/2 ounce dried pappardelle (wide egg noodles)
1 1/2 pound package of sliced cremini mushrooms
2 cloves of garlic, minced
1 Tbs. Olive oil
1 8-ounce carton sour cream
2 Tbs. all purpose flour
1 1/2 tsp. smoked paprika
1 cup vegetable broth
snipped fresh parsley (optional)

Directions:
Directions:
Cook noodles according to package directions. Drain and keep warm. In an extra-large skillet, cook mushrooms and garlic in hot oil over medium-high heat for 5 to 8 minutes, stirring occasionally; reduce heat if mushrooms brown too quickly. Remove with a slotted spoon, and keep the mushrooms and garlic warm.

For a sauce, in a bowl, combine sour cream, flour, paprika, and 1/4th. tsp. ground black pepper. Stir in broth until mixture is smooth. Add to the skillet. Cook and stir until thickened and bubbly. Then cook about 1 minute more. Serve the mushroom mixture with sauce over noodles, and sprinkle with parsley if desired. Enjoy!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 to 40 minutes
Personal Notes:
Personal Notes:
For a vegetarian meal, this recipe makes a wonderful change from meat or fish as an entree.

 

 

 

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