Mushroom stroganoff

Name: Mushroom stroganoff
Yield: 8
Ingredients: 8 oz fettuccine pasta; 8 oz sour cream; 2 Tbsp all purpose flour; 3/4 c water; 1 vegetable bouillon cube; 1/4 tsp black pepper; 2 medium onions, cut into thin wedges; 2 Tbsp butter, cold; 2 c crimini mushrooms; 2 1/2 c fresh portabello mushrooms stems removed; 2 clove garlic; 1 Tbsp chives

By Dave Smith
@DaveSSmith1

Beef stroganoff, a classic pasta recipe, gets a makeover with by replacing beef with wild mushrooms. You can use just one kind and I have but I love the favors each style of mushrooms being.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Ingredients

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8 oz

fettuccine pasta
8 oz

sour cream
2 Tbsp

all purpose flour
3/4 c

water
1

vegetable bouillon cube
1/4 tsp

black pepper
2 medium

onions, cut into thin wedges
2 Tbsp

butter, cold
2 c

crimini mushrooms
2 1/2 c

fresh portabello mushrooms stems removed
2 clove

garlic
1 Tbsp

chives

How to Make Mushroom stroganoff

Step-by-Step

Cook fettuccine according to package directions. Drain; keep warm.
In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.
In a large skillet cook onions in hot butter on medium-high heat (375 degrees) about 5 minutes or until onions are tender, stirring frequently.
Remove the stem from the portabella and the black veins using a spoon. cut into steak like strips.
Stir in the mushrooms and garlic. Cook and stir for 5 minutes or until the vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm
Wipe out skillet. Stir the sour cream mixture into the skillet, on medium heat (275 degrees) Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over pasta mixture. Stirring gently to coat. Sprinkle with chives.