PASTA DAY: Portobello Mushroom Stroganoff

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* Exported from MasterCook *

 

Portobello Mushroom Stroganoff

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 91

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces packaged dried fettuccine

8 ounces light dairy sour cream

2 tablespoons all-purpose flour

3/4 cup water

1 teaspoon instant vegetable bouillon granules

1/4 teaspoon pepper

12 ounces portobello mushrooms

Nonstick spray coating

1 tablespoon margarine or butter

2 medium onions

cut into thin wedges

1 clove garlic -- minced

Snipped fresh parsley

 

Deep brown, giant-size portobello mushrooms have a meaty texture and a rich

flavor. Because the stems are very tough, remove and discard them before

slicing the caps. If you like, save the stems for long-simmering soups or

vegetable stock.

 

Cook fettuccine according to package directions, except omit any oil or

salt. Drain and keep warm.

 

In a small mixing bowl stir together the sour cream and flour. Stir in the

water, bouillon granules, and pepper. Set aside.

 

Remove stems from mushrooms; quarter and thinly slice mushroom tops and set

aside,

 

Spray an unheated large skillet with nonstick coating. Add the margarine

or butter and heat over medium-high heat until melted. Add the mushrooms,

onions, and garlic. Cook and stir until the vegetables are tender. Stir

the sour cream mixture into the skillet. Cook and stir until thickened and

bubbly. Cook and stir for 1 minute more. Pour the mushroom mixture over

the hot cooked fettuccine, tossing gently to coat. Sprinkle with the

snipped parsley.

 

Makes 4 main-dish servings.

 

Start to finish: 25 minutes.

 

Per serving: 376 Calories; 8 G Total fat; 3 G Saturated fat; 0 MG

Cholesterol; 320 MG Sodium; 63 G Carbohydrate; 2 G Fiber; 14 G Protein.

 

Exchanges: 3 starch, 3 vegetable, 1 fat.

 

 

 

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