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mushroom stroganoff

(1 RATING)
191 Pinches 3 Photos
DaveSSmith1 avatar
Myrtle Beach, SC
Updated on May 26, 2013

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.

prep time
cook time
method ---
yield 8 serving(s)

Ingredients

  • 8 ounces fettuccine pasta
  • 8 ounces sour cream
  • 2 tablespoons all purpose flour
  • 3/4 cup water
  • 1 - vegetable bouillon cube
  • 1/4 teaspoon black pepper
  • 2 medium onions, cut into thin wedges
  • 2 tablespoons butter, cold
  • 2 cups crimini mushrooms
  • 2 1/2 cups fresh portabello mushrooms stems removed
  • 2 cloves garlic
  • 1 tablespoon chives

How To Make mushroom stroganoff

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