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Exotic Mushroom Stroganoff
Recipe is from the American Heart Association's Meals in Minutes Cookbook
Ingredients
8 ounces dried pasta, such as yolk-free noodles
1 tablespoon olive oil
3/4 cup frozen chopped onion, or 1 large onion, thinly sliced
1 package (4- to 6-ounces) presliced fresh portabella mushrooms
1 to 1 1/4 pounds mixed fresh mushrooms, such as cremini, portabella and shiitake, cut into 1/4-inch slices
2 teaspoons dried dillweed, crumbled
1 teaspoon bottled minced garlic, or 2 medium cloves garlic, minced
1/8 to 1/4 teaspoon pepper
1 cup (8 ounces) nonfat sour cream
1 cup (8 ounces) light sour cream
1/4 cup dry Marsala or dry sherry
1/4 teaspoon paprika
Directions
Prepare pasta using package directions, omitting salt and oil. Drain well.
Meanwhile, heat a large skillet over low-medium heat. Add oil and swirl to coat bottom of skillet. Cook onions, mushrooms, dillweed, garlic and pepper, covered, for 15 minutes, stirring occasionally.In a small bowl, whisk together remaining ingredients. Whisk in several spoonfuls of hot mushroom mixture. Stir sour cream into skillet; cook for three minutes or until heated through. Don't let mixture come to a boil or sour cream will curdle.
To serve, transfer pasta to a serving dish. Spoon sauce over pasta.
Suggestions
Variations:
Mushroom-Spinach Stroganoff:
Replace half the mushrooms with 10 ounces fresh spinach.
Spinach Stroganoff:
Replace all the mushrooms with 1 1/4 pounds fresh spinach.
Cook's Tip: If you can't find several varieties of exotic mushrooms, you can substitute button mushrooms. The finished dish won't be quite as rich, but it will still be delicious.
