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Exotic Mushroom Stroganoff

From the American Heart Association's Meals in Minutes Cookbook.

8 ounces dried pasta, such as yolk-free noodles
1 tablespoon olive oil
¾ cup frozen chopped onion, or 1 large onion, thinly sliced
1 package (4- to 6-ounces) presliced fresh portabella mushrooms
1 to 1 ¼ pounds mixed fresh mushrooms, such as cremini, portabella, and shiitake, cut into ¼-inch slices
2 teaspoons dried dillweed, crumbled
1 teaspoon bottled minced garlic, or 2 medium cloves garlic, minced
1/8- ¼ teaspoon pepper
1 cup (8 ounces) nonfat sour cream
1 cup (8 ounces) light sour cream
¼ cup dry Marsala or dry sherry
¾ 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 3 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 ¼ 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.

(Per Serving)
Calories: 419
Protein: 18g
Carbohydrates: 69g
Cholesterol: 24mg
Total Fat: 8g
Saturated: 3g
Polyunsaturated: 1g
Monounsaturated: 4g
Fiber: 3g
Sodium: 154g