Mushroom Stroganoff

Light sour cream and plenty of meaty mushrooms keep this creamy pasta on the light side.

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  • Makes: 4 servings
  • Start to Finish: 35 mins
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Mushroom Stroganoff
Ingredients
8
ounces dried fettuccine
1
8 ounce carton light dairy sour cream
2
tablespoons all-purpose flour
3/4
cup water
1
vegetable bouillon cube, crumbled
1/4
teaspoon black pepper
2
medium onions, cut into thin wedges
2
tablespoons butter or margarine
4 1/2
cups (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)
1
clove garlic, minced
 
Snipped fresh chives
Directions
  1. 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.
  2. In a large skillet cook onions in hot butter about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm.
  3. Wipe out skillet. Stir the sour cream mixture into the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings.
Nutrition Facts (Mushroom Stroganoff)
    Per serving:
  • 459 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 35 mg chol.,
  • 355 mg sodium,
  • 76 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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