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Mushroom Stroganoff




Source of Recipe


Better Homes & Gardens


List of Ingredients




� 8 ounces dried fettuccine
� 1 8-ounce carton light dairy sour cream
� 2 tablespoons all-purpose flour
� 3/4 cup warm water
� 1 large vegetable bouillon cube (enough for 2 cups broth)
� 1/4 teaspoon black pepper
� 12 ounces assorted fresh mushrooms (such as shiitake, baby portobello, crimini, and/or button mushrooms) (5 cups)
� Nonstick cooking spray
� 1 tablespoon margarine or butter
� 2 medium onions, cut into thin wedges
� 1 clove garlic, minced
� Snipped fresh parsley


Recipe



1. Cook pasta according to package directions, except omit any oil or salt; drain. Return pasta to saucepan; cover and keep warm.
2. Meanwhile, in a small bowl stir together the sour cream and flour. In another small bowl stir together the water and bouillon cube until cube is dissolved. Stir the bouillon and black pepper into sour cream mixture. Set aside.
3. Remove stems from mushrooms. Thinly slice mushroom caps; set aside.
4. Coat a large skillet with cooking spray. Add margarine and heat over medium-high heat until melted. Add the mushrooms, onions, and garlic; cook and stir until vegetables are tender. Stir in the sour cream mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
5. Pour the mushroom mixture over cooked