Mushroom Stroganoff
Recipe from
Better Homes and Gardens
Light sour cream and plenty of meaty mushrooms keep this creamy pasta on the light side.
Servings:
Makes 4 servings.
Total Time:
35 mins
Ingredients
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8 ouncesdried fettuccinesee savings
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1 8-ounce cartonlight dairy sour creamsee savings
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2 tablespoonsall-purpose floursee savings
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3/4 cupwatersee savings
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1vegetable bouillon cube, crumbledsee savings
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1/4 teaspoonblack peppersee savings
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2 mediumonions, cut into thin wedgessee savings
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2 tablespoonsbutter or margarinesee savings
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4-1/2 cups(about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)see savings
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1 clovegarlic, mincedsee savings
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Snipped fresh chivessee savings
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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
Per serving: 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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