Portobello Mushroom Stroganoff |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
1/2 cup(s) beef broth |
1/2 stick(s) butter |
2 cup(s) cooked low carb pasta, al dente |
1 can(s) cream of mushroom soup |
1 onion, chopped |
2 cup(s) portobello mushroom caps, cubed |
1/2 cup(s) sour cream |
Directions:
1. Simmer vegetables in butter until tender. Stir in cream of mushroom soup and enough beef broth to reach desired consistency. Simmer 5 minutes and remove from heat. Stir in sour cream and pasta. Enjoy!
|
|