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15-Minute Mushroom Stroganoff
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serves 2


1 tablespoon oil
1 medium onion, diced
4 cloves garlic, minced
16 ounces mushrooms, sliced
1/4 cup vegetable or mushroom broth
1 teaspoon smoked paprika
Black pepper to taste
3 tablespoons sour cream
4 tablespoons fresh parsley, chopped


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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.  Heat oil in a large sauté pan, cook onion, garlic and mushrooms over medium heat for 10 minutes, until slightly softened.
2. Add the vegetable stock and smoked paprika, season well with black pepper (if you used a low sodium broth, taste for salt.) Cook 5 more minutes.
2.  To serve, stir in sour cream and half of the parsley, heat through. Serve over egg noodles, rice or polenta. Garnish with remaining parsley.

Per serving: 184 calories, 11g fat, 3g sat fat, 19g carbohydrates, 6g protein, 149mg sodium, 4g fiber


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