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.

Spinach Turkey Delight

Very tasty!

Serves: 8-10
1 pound ground turkey
1 large or 2 medium onions, chopped
2 garlic cloves, minced
2 (4 ounce) cans mushroom stems and pieces, drained
1 teaspoon salt
2 teaspoons dried oregano
1/4 teaspoon black pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10 3/4) ounce can condensed cream of celery soup
2 cups sour cream
2 cups mozzarella cheese
1/2 cup Italian blend cheese

Preheat oven to 350 degrees.

In a large skillet, brown turkey with onion and garlic. Add mushrooms and seasonings and stir well. Stir in spinach, soup, sour cream, and mozzarella cheese.

Transfer to a greased 9" by 13" pan. Bake uncovered for 20 minutes. Sprinkle remaining cheese on top and continue baking 5 minutes longer, or until cheese is melted.

Serve hot. In the photo it is served with pirogies. We found we also like it as a dip with crackers.