Mixed Mushroom Stroganoff Recipe

Ingredients

1/4

cup margarine or butter

2

cloves garlic, finely chopped

1

large onion, sliced and separated into rings

1

pound assorted mushrooms (such as button, crimini, oyster and portabella), sliced

1

tablespoon chopped fresh parsley

1

teaspoon dried sage leaves

1/2

teaspoon salt

1

cup vegetable or chicken broth

2

tablespoons Gold Medal™ all-purpose flour

1

cup sour cream

6

cups hot cooked egg noodles

Chopped fresh parsley

Preparation

Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.

Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.

Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.

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