(S) Mushroom Stroganoff
(S) Mushroom Stroganoff
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Coock-Time
-
Cal/serving
165
Ingredients
- Shallots (peeled and minced) 2 large
- Garlic (peeled and minced) 4 cloves
- Thyme (minced) 2 teaspoons
- Rosemary (minced) 1 teaspoon
- Lemon juice 1 tablespoon
- Red wine vinegar 1 tablespoon
- Cream of mushroom soup 1 can
- Salt to taste
- Black pepper (freshly ground) to taste
- Parsley (chopped)
- Whole-grain fettuccine (cooked according to package directions, drained, and kept warm) 1 pound
- Portobello mushrooms (stemmed and cut into slices) 1 pound
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Method
- Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
- Add water 1 to 2 tablespoons at a time to keep them from sticking.
- Add the garlic and thyme, and cook for another minute.
- Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
- Stir, and cook over medium-low heat for 20 minutes.
- When the stroganoff is finished cooking, stir in a can of cream of mushroom soup. Add the cooked noodles and toss well.
- Serve garnished with the parsley.
