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Portabello Mushroom Stroganoff

Posted By Diabetic Gourmet On In Diabetic Recipe Archive,Fettuccine Recipes,Konjac Pasta Recipes,Konjac Recipes,Main Course Recipes,Mushroom Recipes,Pasta Recipes,Portobello,Regional and Ethnic Cuisine,Shirataki Recipes,Skinny Noodles,Stew Recipes,Trusted Brands,Vegetable Recipes,Vegetarian Stew Recipes | No Comments
Portabello Mushroom Stroganoff recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. Drain Skinny Noodles Spinach Fettuccine [1] 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 [1] for 2 minutes. Drain again and top with thicken sauce.


Nutritional Information Per Serving:


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


Source: Skinny Noodles