This doesn't satisfy my craving for a traditional stroganoff; the sour cream flavor is less pronounced. But the smoky, mushroom combo is a nice switch. I'd love it with pappardelle, I'm sure, but I had spinach linguine on hand...delicious and nice colorful presentation too!
1 8-10 oz pkg dried pappardelle (or other pasta noodles)
1½ lb mushrooms, sliced (button, cremini, shitake, etc)
2 cloves garlic
1 Tbls olive oil
1 8-oz carton sour cream
2 Tbls flour
1½ tsp smoked paprika
1 C vegetable broth
salt and pepper to taste
chopped parsley to garnish, if desired
Cook noodles according to pkg directions; drain and keep warm.
In large skillet, cook mushrooms and garlic in olive oil 6-8 minutes over medium heat, until tender. Remove from skillet; keep warm.
In skillet, combine sour cream, flour, and paprika. Slowly add broth, stirring until smooth and creamy. Cook over medium-low heat until thickened and bubbly.
Serve mushroom mixture and sauce over noodles; garnish with parsley if desired.