ounces dried fettuccine
8 ounce carton light dairy sour cream
vegetable bouillon cube, crumbled
teaspoon black pepper
medium onions, cut into thin wedges
tablespoons butter or margarine
cups (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)
clove garlic, minced
Snipped fresh chives
- 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 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.
- 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