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Mushroom Fettuccine

What you need: 

1/4 pound fettuccine
1/2 medium red onion, chopped
1 small red pepper, chopped
1 tablespoon olive oil
5 large fresh mushrooms, sliced
1 teaspoon flour
1 cup nondairy milk
1/2 teaspoon lemon pepper seasoning

What you do: 

1. Cook pasta according to package directions. Brown onion and peppers in olive oil, but leave crisp. Add mushrooms amd cook until softened or browned.
2. Add flour and brown slightly. Add milk, more if needed to reach desired consistancy.
3. Add seasonings and serve over cooked fettuccine.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This is delicious.  It tastes a lot like other vegan stroganoff recipes I've tried before.  I didn't have any red pepper, so I followed GayFizzle's lead and used asparagus instead.  It took a while longer than I thought it would, since it had to cook down for a bit after I added the soymilk, but really there's not much I think I'd change about this recipe.  It's a keeper.  :)

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This was INCREDIBLE. I used two portabello mushrooms and asparagus instead of a pepper. The sauce was light and not too creamy and it was savory all around! The lemon pepper wasn't very strong, so we boosted it with fresh ground black pepper. My fiancee and I had to talk ourselves out of third helpings!

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