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(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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For A Delicious Dinner!

Method

  1. Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
  2. Add water 1 to 2 tablespoons at a time to keep them from sticking.
  3. Add the garlic and thyme, and cook for another minute.
  4. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
  5. Stir, and cook over medium-low heat for 20 minutes.
  6. When the stroganoff is finished cooking, stir in a can of cream of mushroom soup. Add the cooked noodles and toss well.
  7. Serve garnished with the parsley.