Mushroom Stroganoff
2
servings
15 min
PREP TIME
25 min
TOTAL TIME

Ingredients

8 ounces uncooked dried spinach fettuccine  

1 tablespoon Land O Lakes® Butter

2 (8-ounce) packages sliced fresh mushrooms

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

2 tablespoons all-purpose flour

1/4 teaspoon pepper

1 cup vegetable broth

3 tablespoons tomato paste

1 cup sour cream

 

 *Substitute 1 (9-ounce) package refrigerated spinach fettuccine.

How to make

  1. STEP 1

    Cook fettuccine according to package directions. Drain. Keep warm.

  2. STEP 2

    Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat 5-7 minutes or until mushrooms are tender.

  3. STEP 3

    Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly.

  4. STEP 4

    Stir in sour cream. Continue cooking 1-2 minutes or until mixture is heated through. (Do not boil.) Serve mushroom mixture over hot cooked fettuccine.

Tip #1

Substitute French onion sour cream dip for the sour cream. Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.

Nutrition

810Calories
33Fat (mg)
75Cholesterol (mg)
650Sodium (mg)
112Carbohydrates (g)
9Dietary Fiber
29Protein (g)

Reviews

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our online community

  February 16, 2012

WE MADE THIS LAST NIGHT FOR DINNER.....YUM! IT WAS VERY GOOD REHEATED THE NEXT DAY FOR LUNCH ALSO!

— says JANIS
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