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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe I came up with myself by looking at other recipes and changing things around to make it healthy and more flavorful. Ingredients:
12 ounces sliced portabella mushroom caps |
1 cup chopped sweet onion (half a large onion) |
3 -4 garlic cloves, sliced thin |
1/2 cup beef broth |
1/2 cup white wine |
1 cup reduced-fat sour cream |
1 tablespoon olive oil |
1 tablespoon worcestershire sauce |
8 ounces wide egg noodles |
salt and pepper |
Directions:
1. In a large frying pan saute onion, garlic, and mushrooms with olive oil until mushrooms are tender and onions are translucent. If mushrooms start to stick add small amounts of beef broth.
2. Add wine, beef broth, and worcester sauce and simmer until liquid reduces to half.
3. Add sour creme and continue cooking until warm.
4. Add salt and pepper to taste.
5. Serve over egg noodles.
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