Portobello Mushroom Stroganoff

Portobello Mushroom Stroganoff

Portobello Mushroom Stroganoff

The meaty taste of Portobello mushrooms makes this meatless pasta dish very satisfying!


8 Ounces Fettuccine Or Pasta Of Your Choice

8 Ounces Sour Cream

2 Tablespoons Unbleached Flour

¾ Cup White Wine

1 Crumbled Vegetable Bouillon Cube

½ Teaspoon Freshly Ground Black Pepper

2 Diced Onions

3 Tablespoons Butter

5 Cups Sliced Portobello Mushrooms

2 Minced Garlic Cloves

Cook the fettuccine, drain and keep warm.  Do NOT rinse the pasta.  I like to drizzle the cooked pasta with olive oil to keep it from sticking together.  In a small bowl combine the sour cream and unbleached flour.  Stir in the water, bouillon and black pepper.  Set aside.  In a large skillet heat the butter over a medium heat and add the onion.  Cook for 5 minutes until tender.  Stir constantly.  Stir in the garlic and mushrooms and cook for 5 minutes.  Remove the mushroom mixture from the pan and add to the pasta.  Keep warm.  Wipe out the skillet and stir in the sour cream.  Cook until bubbly.  Pour the sour cream mixture over the pasta and mushroom mixture.  Stir gently to coat.  Serve warm.  Serves 4

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