Mushroom stroganoff

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 vote

Comments:

3 Comments

Serves:

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

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.