Mushrooms Stroganoff (From The Best 125 Meatless Pasta Dishes)

 

4 Tbsp butter

2 medium cloves garlic, minced

1 1/2 lbs. mushrooms, thinly sliced

1 small onion, coarsely chopped

1 c. water

1 vegetable broth cube

2 Tbsp flour

1 Tbsp tomato paste

1/2 c. light sour cream

2 Tbsp white wine

12 oz. dried pasta (fettuccine or linguini recommended)

 

Melt 2 Tbsp of the butter in a high-walled skillet, stir in the garlic, then add the mushrooms and onion and stir again. Sauté over low heat until the onion is golden and the mushrooms are limp and have released their juices, about 15 minutes. Meanwhile, heat the water and broth cube in a small saucepan and keep warm. Bring several quarts of water to a boil and cook the pasta until al dente. Drain well. Meanwhile, in a separate skillet, melt the remaining 2 Tbsp butter over medium heat. Add the flour and stir 1 minute, until it begins to brown. Whisk in the vegetable broth, then the tomato paste. Cook over medium heat, whisking frequently, until sauce is smooth and thickened, about 5 minutes. Turn off heat and stir in the sour cream. Fold in the mushroom mixture and wine. Combine well. Toss with the hot noodles in a warm bowl and serve immediately.

 

Serves 4