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Mushroom Stroganoff

Diabetic.Foodie's picture
Ingredients
  Dried fettuccine 8 Ounce
  Light dairy sour cream 8 Ounce (1 Carton)
  All purpose flour 2 Tablespoon
  Warm water 3⁄4 Cup (12 tbs)
  Vegetable bouillon cube 1 Large (Enough For 2 Cups Broth)
  Black pepper 1⁄4 Teaspoon
  Assorted fresh mushrooms 12 Ounce (Such As Shiitake, Baby Portobello, Crimini, And Or Button Mushrooms)
  Non-stick cooking spray 2 Tablespoon
  Margarine/Butter 1 Tablespoon
  Onions 2 Medium, cut into thin wedges
  Garlic 1 Clove (5 gm), minced
  Snipped fresh parsley 1 Tablespoon
Directions

Cook pasta according to package directions, except omit any oil or salt; drain.
Return pasta to saucepan; cover and keep warm.
Meanwhile, in a small bowl stir together ' the sour cream and flour.
In another small bowl stir together the water and bouillon cube until cube is dissolved.
Stir bouillon and pepper into sour cream mixture.
Set aside.
Remove stems from mushrooms.
Thinly slice mushroom caps; set aside.
Coat a large skillet with cooking spray.
Add margarine and heat over medium-Lhigh heat until melted.
Add mushrooms, onions, and garlic; cook and stir until vegetables are tender.
Stir in the sour cream mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Pour the mushroom mixture over cooked Npasta; toss gently to coat.
Sprinkle with snipped parsley.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta

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