Portabello Mushroom Stroganoff Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 2 (8 oz) packages Skinny Noodles Spinach Fettuccine
  • 2-3 Tbsp olive oil
  • 1 large onion, diced
  • 1 lb. portobello mushrooms, sliced
  • 1-1/2 Cup vegetable broth
  • 1 cup fat-free sour cream
  • 2 Tbsp cornstarch
  • Salt and pepper to taste


Directions

  1. Drain Skinny Noodles Spinach Fettuccine into a colander and rinse well with warm water. Drain and set aside.
  2. Add olive oil to large skillet on medium heat. Stir in onion and cook until soft; turn heat up to medium-high, add mushrooms and cook until browned and limp. Remove to a bowl and set aside.
  3. Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet.
  4. Bring to a boil and cook to reduce mixture by 30 percent.
  5. Reduce heat and add back the mushroom/onion mixture.
  6. Remove pan from heat.
  7. Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture.
  8. Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens.
  9. Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thicken sauce.


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 180
Fat: 7 grams
Fiber: 5 grams
Cholesterol: 5 milligrams
Protein: 5 grams
Carbohydrates: 26 grams



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