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.

---

Tweet