3 tbs olive oil 1 large onion, chopped
1 lb portobello mushrooms, sliced
28 oz vegetable broth
2 cups fat free sour cream
4 Tbs all-purpose flour
1/4 cup chopped fresh parsley
12 oz fettuccini noodles
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside. At the same time, pour olive oil in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Stir together the sour cream and flour then add to broth and cook till thickened (stirring constantly with a whisk). Remove the pan from the heat and stir in the mushrooms and onions. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked noodles. Reduce heat to low, and return the mushrooms and onion to the skillet.
Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Ready in: 40 minutes