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Mushroom Stroganoff

Makes: 4 servings
Start to Finish 35 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 459,
  • Fat, total (g) 12,
  • chol. (mg) 35,
  • sat. fat (g) 7,
  • carb. (g) 76,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 7,
  • pro. (g) 14,
  • vit. A (IU) 632,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 129,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 355,
  • Potassium (mg) 428,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Vegetables () 2,
  • Starch () 4,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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