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Mushroom Stroganoff
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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.

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