Mushroom Stroganoff

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



by 3  people


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Ingredients
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    8   ounces 
    dried fettuccine
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    1  8  ounce carton 
    light dairy sour cream
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    2   tablespoons 
    all-purpose flour
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    3/4  cup 
    water
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    1   
    vegetable bouillon cube, crumbled
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    1/4  teaspoon 
    black pepper
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    2   medium 
    onions, cut into thin wedges
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    2   tablespoons 
    butter or margarine
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    4 1/2  cups 
    (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)
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    1   clove 
    garlic, minced
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    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 information
Per Serving: 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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