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mushroom stroganoff

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

Beef stroganoff, a classic pasta recipe, gets a makeover with by replacing beef with wild mushrooms. You can use just one kind and I have but I love the favors each style of mushrooms being.

(1 rating)
yield 8 serving(s)

Ingredients For mushroom stroganoff

  • 8 oz
    fettuccine pasta
  • 8 oz
    sour cream
  • 2 Tbsp
    all purpose flour
  • 3/4 c
    water
  • 1
    vegetable bouillon cube
  • 1/4 tsp
    black pepper
  • 2 md
    onions, cut into thin wedges
  • 2 Tbsp
    butter, cold
  • 2 c
    crimini mushrooms
  • 2 1/2 c
    fresh portabello mushrooms stems removed
  • 2 clove
    garlic
  • 1 Tbsp
    chives

How To Make mushroom stroganoff

  • 1
    Cook fettuccine according to package directions. Drain; keep warm.
  • 2
    In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.
  • 3
    In a large skillet cook onions in hot butter on medium-high heat (375 degrees) about 5 minutes or until onions are tender, stirring frequently.
  • 4
    Remove the stem from the portabella and the black veins using a spoon. cut into steak like strips.
  • 5
    Stir in the mushrooms and garlic. Cook and stir for 5 minutes or until the vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm
  • 6
    Wipe out skillet. Stir the sour cream mixture into the skillet, on medium heat (275 degrees) Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over pasta mixture. Stirring gently to coat. Sprinkle with chives.
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