6 SERVINGS
Portobello mushrooms are thick and meaty, and egg noodles are rich-tasting and have almost no sodium. This dish is delicious and comforting. Note that all-purpose flour thickens the sauce better than whole-wheat flour.
3 tablespoons canola oil
1 large onion, finely chopped
1 pound portobello mushroom caps, thickly sliced
1 (12-ounce) package egg noodles
2 cups low-sodium vegetable broth
2 cups reduced-fat sour cream
3 tablespoons all-purpose flour
½ cup chopped parsley leaves
1. In a large skillet, heat the oil over medium heat. Add the onion and cook until very soft, but not brown, about 8 minutes. Increase the heat to medium-high and add the mushrooms, cooking them until they become soft and turn dark brown. Transfer the mixture to a medium bowl and set aside.
2. Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and transfer them to a large serving bowl.
3. Meanwhile, in the same skillet used to cook the mushrooms, boil the broth vigorously, reducing it by one-third. Return the mushrooms to the pan and stir to combine.
4. In a small bowl, stir together the sour cream and flour. Whisk the mixture into the pan, stirring constantly as the the sauce thickens, 2–3 minutes. Pour the sauce over the noodles and sprinkle with the parsley. Serve immediately.