Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
47
High
Nutrition per serving
Calories588.9 kcal (29%)
Total Fat12.8 g (18%)
Carbs97.9 g (38%)
Sugars7.4 g (8%)
Protein17.7 g (35%)
Sodium218 mg (11%)
Fiber14.1 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2shallots
large, peeled and minced
4cloves garlic
peeled and minced
2 teaspoonsthyme
minced
salt
to taste
freshly ground black pepper
to taste
1 teaspoonrosemary
minced
1 poundportobello mushrooms
stemmed and cut into large pieces
1 ounceporcini mushrooms
soaked for 30 minutes in 1 cup of water that has just been boiled, and roughly chopped
½ cupdry white wine
1 cupsour cream
1 poundwhole-grain fettuccine
cooked according to package directions, drained, and kept warm
parsley
chopped
Instructions
Step 1
Place the shallots in a large skillet and sauté over medium heat for 8 minutes.
Step 2
Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan.
Step 3
Add the garlic and thyme and cook for another minute.
Step 4
Stir in the salt and pepper, rosemary, and portobello mushrooms and cook for 10 minutes, stirring occasionally.
Step 5
Add the porcini mushrooms and their soaking liquid.
Step 6
Add the wine, stir, and cook over medium-low heat for 20 minutes.
Step 7
When the stroganoff is finished cooking, stir in the sour cream.
Step 8
Add the cooked noodles and toss well.
Step 9
Serve garnished with the parsley.
Notes
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