Mushroom Stroganoff

This is one of my favorite recipes ever. It takes a bit of work to chop and cook everything, so we typically just make it for company, but mmmmmm mmmm.

Ingredients

• 8 ounces dried fettuccine
• 1 8-ounce carton light dairy sour cream
• 2 tablespoons all-purpose flour
• 3/4 cup water
• 1 vegetable bouillon cube, crumbled
• 1/4 teaspoon black pepper
• 2 medium onions, cut into thin wedges
• 2 tablespoons butter or margarine
• 4-1/2 cups (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)
• 1 clove garlic, minced
• Snipped fresh chives

Directions

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 about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until 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. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings.