Mushroom Stroganoff Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. Dried Fettucini
1 8-oz.Carton Light Dairy Sour Cream
2 T.. All-purpose Flour
3/4 c. Water
1 Vegetable Bouillon Cube, Crumbled
1/4 t. Black Pepper
2 Medium Onions, Cut Into Thin Wedges
2 T. Butter or Margerine
4 1/2 c. Sliced Mushrooms
1 Colve Garlic, Minced
Snipped Fresh Chives
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Directions: |
Directions:Cook fettucini 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 the 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 pasta mixture, stirring gently to coat. Sprinke with chives. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 Minutes |
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