Mushroom Stroganoff
Recipe from Better Homes and Gardens

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


Mushroom Stroganoff


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Total Time: 35 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 8  ounces  dried fettuccineOn Sale
  • 1  8-ounce carton  light dairy sour creamOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 3/4  cup  waterOn Sale
  • 1    vegetable bouillon cube, crumbledOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 2  medium  onions, cut into thin wedgesOn Sale
  • 2  tablespoons  butter or margarineOn Sale
  • 4-1/2  cups  (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)On Sale
  • 1  clove  garlic, mincedOn Sale
  •     Snipped fresh chivesOn Sale
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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
Calories 459, Total Fat 12 g, Saturated Fat 7 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 35 mg, Sodium 355 mg, Carbohydrate 76 g, Total Sugar 7 g, Fiber 6 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 14%, Iron 15%. Exchanges: Vegetable 2, Starch 4, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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Chicken and Mushrooms
Chicken and Mushrooms

Fresh mushrooms come in all shapes and sizes. Small whole button mushrooms make for a great presentation when serving this meal, but if unavailable, use sliced button mushrooms or baby bellas as a substitute.

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