Mushroom Stroganoff

Serves 4-6

1 (8 oz pkg) spinach fettuccine
2 Tablespoons butter
1 Tablespoon olive oil
2 (8 oz) pkgs sliced fresh mushrooms -- I used the baby bellas
1 heaping Tablespoon minced garlic
1 large or 2 medium onions, chopped
1/4 cup flour
1/2 teaspoon ground black pepper
2 1/2 cups vegetable broth
2 Tablespoons tomato paste (optional)
1 cup sour cream

Cook pasta according to package directions. Drain, and keep warm.

Melt butter with oil in 3 quart pot until sizzling. Add mushrooms, onion and garlic. Cook over
medium heat until mushrooms are tender. (about 7 minutes).

Stir flour and pepper into mushrooms. Cook for one minute. While stirring, slowly add tomato paste and vegetable broth. Stirring constantly, bring to a boil and boil 1 minute. If it becomes too thick before boiling, add a little more veggie broth.

Stir in sour cream, and continue cooking until heated through, about 1 to 2 minutes. Do not boil.
Serve mushrooms over fettuccine.

I thought the spinach fettuccine was pretty with the mushrooms, but any pasta would be tasty.