Mushroom Stroganoff

Ingredients

makes 4 servings

8 ounces dried fettuccine
1 8-ounce carton sour cream
2 tablespoons all-purpose flour1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper 
3⁄4 cup vegetable broth
12 ounces assorted mushrooms (such as shiitake, cremini, and/or
white mushrooms)
2 medium onions, cut into thin wedges
1 clove garlic, minced
2 tablespoons butter
2 tablespoons snipped fresh parsley


Steps

In a large saucepan cook pasta according to package directions;
drain. Return to saucepan.

Meanwhile, in a bowl stir together sour cream, flour, salt, and
pepper. Gradually stir in the broth; set aside.

Remove stems from shiitake mushrooms, if using. Slice mushrooms
(you should have about 41⁄2 cups).

In a large skillet cook and stir mushrooms, onions, and garlic in hot
butter over medium-high for 4 to 5 minutes or until tender. Add sour
cream mixture to skillet; cook and stir until thickened and bubbly. Cook
and stir for 1 minute more.

Pour mushroom mixture over hot cooked pasta; toss gently to coat.
Transfer to a serving platter; sprinkle with parsley.