Mushroom Stroganoff

By ukiahgal67

Ingredients

• 8 ounces of dried fettuccine
• 1 8-ounce carton of dairy sour cream
• 2 tablespoons all-purpose flour
• 3/4 cup water
• 1 vegetables bouillon cube, crumbled
• 1/4 teaspoon black pepper
• 2 medium onions cut into thin wedges
• 2 tablespoons butter
• 4 1/2 cup (about 12 ounces) sliced mushrooms (such as shitake, button, and or crimini
• 1 clove garlic, minced
• 1 tablespoon fresh chives (optional)

Details

Adapted from facebook.com

Preparation

Step 1

1.
Cook fettuccine according to package directions.
Drain; keep warm.
In a small bowl stir together the sour cream and flour.
Stir in the water, bouillon, and pepper.
Set aside.

2.
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.
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.

3.
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.