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Mushroom Stroganoff

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Start to Finish: 35 minutes
 
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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

  • Calories 459,
  • Total Fat (g) 12,
  • Saturated Fat (g) 7,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 35,
  • Sodium (mg) 355,
  • Carbohydrate (g) 76,
  • Total Sugar (g) 7,
  • Fiber (g) 6,
  • Protein (g) 14,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 5,
  • Calcium (DV%) 14,
  • Iron (DV%) 15,
  • Starch (d.e.) 4,
  • Vegetables (d.e.) 2,
  • Fat (d.e.) 1.5,
  • Percent Daily Values are based on a 2,000 calorie diet

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