Portobello Stroganoff

Portobello mushrooms take the place of the meat in this classic favorite.

Ingredients:
1 pound of plain or spinach fettucini
1 cup of sour cream
2 tablespoons of flour
¾ cup of vegetable broth
1 tablespoon of Kitchen Bouquet cooking sauce
¼ teaspoon of black pepper
12 ounces of Portobello mushrooms tops, cut into thin slices
1 tablespoon of butter
1 onion, quartered
1 clove of garlic, crushed, or 1 teaspoon of crushed garlic
Fresh parsley
1 package of frozen broccoli
½ lemon

Preparation:
Cook the fettucini in boiling water according to package directions.
Melt the butter in a pan.
Cook the garlic in the butter for two minutes.
Add the mushrooms and onions and cook until tender.
Stir together the sour cream broth, Kitchen Bouquet, and pepper and add to the pan.
Simmer until it begins to thicken.
Drain the noodles.
Cook the broccoli in the microwave oven.
Squeeze some lemon juice over the top of the broccoli. Grate some lemon zest over it.
Serve the stroganoff over the fettucini, garnished with sprigs of parsley.

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