Mushroom stroganoff

Dave Smith


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.

★★★★★ 1 vote


8 oz
fettuccine pasta
8 oz
sour cream
2 Tbsp
all purpose flour
3/4 c
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
1 Tbsp


1Cook fettuccine according to package directions. Drain; keep warm.
2In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.
3In a large skillet cook onions in hot butter on medium-high heat (375 degrees) about 5 minutes or until onions are tender, stirring frequently.
4Remove the stem from the portabella and the black veins using a spoon. cut into steak like strips.
5Stir 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
6Wipe 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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