Wednesday, November 2, 2011

Mushrooms Stroganoff with Spinach Tagliatelle

1/2 pounds white mushrooms, sliced
1/2 pounds cremini (brown) mushrooms, sliced
1 small white onion, chopped
1 tablespoon butter
1 teaspoon extra virgin olive oil
1/2 lemon, juiced
1 tablespoon fresh rosemary, chopped finely
1 tablespoon fresh parsley
1 cup sour cream
sea salt and black pepper
1/2 pound cooked pasta of your choice (I used Spinach Tagliatelle)

In a deep-sided skillet, melt butter and add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice and sour cream. Mix well to combine. Season with sea salt and black pepper.

Add cooked pasta to heat through. Serve hot with your favorite bread.

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