Pasta with a Zingy Mushroom & Sour Cream Sauce

When we went to the farmers market on Saturday, I bought a 5-pound box of mushrooms, over the faint protests of my sweetie-pie, who claims he is tired of mushrooms. Nonsense, I said; a man who is tired of mushrooms is tired of life. Especially when they are cooked with sour cream and sauerkraut; kind of a light meatless version of stroganoff. He slurped them down and declared them "pretty good." There may be hope for him yet...

Check out Presto Pasta Nights at Once Upon a Feast for more bodacious pasta.

2 servings
20 minutes - 10 minutes prep time


250 grams (1/2 pound) short stubby pasta

450 grams (1 pound) button mushrooms
1 large onion
3 tablespoons butter
1 cup sour cream
1 cup chicken stock
1 cup sauerkraut
2 tablespoons flour
2 tablespoons brine or pickle juice
1 1/2 teaspoons dried dillweed
pepper

Put a large pot of water on to boil. When it boils, salt it and add the pasta.

Meanwhile, clean the mushrooms and cut them in halves or quarters. Peel and dice the onion. Sauté the mushrooms and onions in the butter in a large skillet until soft and lightly browned. This should happen a little after the pasta goes into the pot to cook.

Meanwhile, mix the sour cream, chicken stock, sauerkraut, flour, brine, dill and pepper to taste. Add this to the mushroom and onion mixture. Continue cooking over medium-low heat, stirring frequently, until thickened.

When the pasta is cooked, drain it well and toss it with the sauce.