CREAMY MUSHROOM STEW

A MEATLESS MEAL: Who would ever miss meat with this delicious creamy mushroom stew served over no- yolk noodles? Add a spinach salad and whole- grain rolls. For dessert, pears are light.

Ingredients

8 ounces no- yolk noodles 1 tablespoon butter 2 cups chopped onion 1 pound sliced crimini mushrooms 1 ( 14- ounce) can unsalted vegetable broth 3 tablespoons dry sherry 1 1/ 2 cups reduced- fat sour cream 3 tablespoons quick mixing flour Coarse salt and pepper to taste 2 tablespoons chopped fresh parsley

Servings: makes 6 servings Preparation time: less than 15 minutes Cooking time: about 20 minutes Cook noodles according to directions; drain and set aside. Meanwhile, in a large nonstick skillet, melt butter on medium. Add onion and cook 10 minutes or until softened. Increase heat to mediumhigh; add mushrooms. Cook 5 minutes or until the mushrooms lose their moisture and are browned. Remove to a bowl. In the same skillet, stir in broth and sherry to deglaze the pan. Bring to boil; cook until the mixture is reduced by one- third. Reduce heat to low and return the mushrooms and onion to skillet. Remove pan from heat; mix together the sour cream and flour and blend into the mushrooms. Return skillet to stove and continue cooking over low heat, just until the sauce thickens. Season to taste with salt and pepper. Spoon over cooked noodles and garnish with parsley.

Per serving: 313 calories, 11 grams protein, 10 grams fat ( 30 percent calories from fat), 6 grams saturated fat, 44 grams carbohydrate, 36 milligrams cholesterol, 344 milligrams sodium, 3 grams fiber.

Carb count: 3.