Mushroom stroganoff
By
Dave Smith
@DaveSSmith1
1
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.
Ingredients
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8 ozfettuccine pasta
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8 ozsour cream
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2 Tbspall purpose flour
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3/4 cwater
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1vegetable bouillon cube
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1/4 tspblack pepper
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2 mediumonions, cut into thin wedges
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2 Tbspbutter, cold
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2 ccrimini mushrooms
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2 1/2 cfresh portabello mushrooms stems removed
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2 clovegarlic
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1 Tbspchives
How to Make Mushroom stroganoff
- 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.
About Mushroom stroganoff
Course/Dish: Other Main Dishes Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
