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Smokey Mushroom Stroganoff

Makes: 4 servings
Start to Finish: 18 min.
Smoky Mushroom Stroganoff


  • 1  8.8-oz. pkg.  dried pappardelle (wide egg noodles)
  • 1-1/2  lb. pkg.  sliced mushrooms, such as button, cremini, and/or shiitake
  • 2  cloves  garlic, minced (1 tsp.)
  • 1  Tbsp.  olive oil
  • 1  8-oz. carton  light sour cream
  • 2  Tbsp.  all-purpose flour
  • 1-1/2  tsp.  smoked paprika
  • 1  cup  vegetable broth
  •     Snipped fresh Italian (flat-leaf) parsley (optional)


1. Cook noodles according to package directions. Drain; keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.