Mushroom stroganoff

3
Dave Smith

By
@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 vote

Comments:
Serves:
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

How to Make Mushroom stroganoff

Step-by-Step

  1. Cook fettuccine according to package directions. Drain; keep warm.
  2. In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.
  3. 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.
  4. Remove the stem from the portabella and the black veins using a spoon. cut into steak like strips.
  5. 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
  6. 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.

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