Mushrooms in Sherry and Sour Cream

 This is a delicious meatless dish that will leave you satisfied.  It’s quick, simple and pretty too.  Try serving it with a protein salad like bean salad and when mushrooms are on sale.                    

Mushrooms in Sherry and Sour Cream

  16      ounces  Fresh Mushrooms

  2        tablespoons  Butter -- or oil

  1        large  Onion -- halved and thinly sliced

  1        medium  Red Bell Pepper -- thin strips

  2        tablespoons  Dry Sherry

            Kosher Salt -- to taste

            Pepper -- to taste

  1        teaspoon  Paprika

     ½    cup  Sour Cream

  5        ounces  Egg Noodles -- cook; save some of the hot liquid

Slice the mushrooms about 1/8" thick.  Melt half of the butter in a large frying pan and cook the onion slowly until tender, about 8 minutes.  Transfer to a plate.  Increase the heat to medium high and add the remaining butter, mushrooms, a sprinkle of salt, and a dash of black pepper.  Stir constantly and cook the mushrooms quickly so the evaporate their juices and brown nicely, about 10 minutes. Deglaze the pan with the sherry.

Lower the heat and stir in the onion and paprika; stir in sour cream, taste and add salt if necessary.  Cook over low heat to heat through; don't boil or the sour cream may separate.  Save some hot cooking water from the noodles, and thin the sauce if needed; perhaps a tablespoon or two.

Serve over the hot cooked noodles.

4 Servings

 2014 Cost:  $1.10 per serving

Per Serving: 304 Calories; 14g Fat (40.9% calories from fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 88mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.