Mushroom Stroganoff

Mushroom Stroganoff
14
1 Review
This creamy stroganoff is served on a bed of spinach fettuccine which makes a very colorful entrée.
15 min
Prep Time
25 min
Total Time
2 servings

Ingredients

8 ounces
uncooked dried spinach fettuccine*
1 tablespoon
Land O Lakes® Butter
2 (8-ounce) packages
sliced fresh mushrooms
1 medium (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.

Directions

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

Recipe Tips

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 Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

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