Mushroom Stroganoff on Pasta

Mushrooms Stroganoff  adapted from Bon Appétit | June 1996


1 tablespoon butter

2 large garlic cloves, chopped

1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream (I used Tofutti sour cream because it was being served with chicken and we do not have meat and dairy together)
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked


Melt butter in heavy large skillet oven over medium-high-heat. Add garlic and sauté 30 seconds.

Add onion and sauté 2 minutes. 

Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. 

Reduce heat to medium. Add flour and stir 1 minute. 

Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. 

Mix in sour cream, then nutmeg. 

Season mushroom mixture to taste with salt and pepper. 

Add linguine to pot; toss to blend well and serve.

Eat and enjoy!


  1. Hi Chaya, Thanks for sharing this yummy mushroom stroganoff on pasta recipe with Foodie Friends Friday party this week. I've pinned and shared. We look forward to seeing you again next week with another delicious recipe.

    A Foodie Friends Friday co-host,
    Joanne/WineLady Cooks

  2. May I ask why you don't eat dairy and meat together? I absolutely love a good stroganoff and this sounds perfect. Thank you for sharing it Chaya.

  3. Hi Chaya,
    This looks like a fantastic dish that we would love! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen


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