Mushroom Stroganoff

On a chilly winter day, this dish will warm you up! It's creamy, hearty, and quick! 

Serves 4 (or 3 if you have really big helpings...).

8 oz dried fettuccine
8 oz sour cream
2 tablespoons unbleached all-purpose flour
3/4 cup water
1/4 teaspoon black pepper
1/4 teaspoon salt
1 large sweet onion, cut into thin wedges
2 tablespoons olive oil
5 cups sliced baby portobello mushrooms
3 cloves garlic, minced

1. Boil water to cook fettuccine according to package directions. Meanwhile, prepare your vegetables and heat oil in large skillet. In a medium bowl, stir together sour cream and flour. Then add in water, salt, and pepper. Set aside. If pasta is done, drain; keep warm. If pasta isn't done, keep an eye on it and continue to the next step.
2. In your large skillet, cook onions in the hot oil on medium heat for about 5 minutes, or until onions are translucent, stirring frequently. Stir in mushrooms and garlic. Cook and stir for another 10 minutes, or until the caramelization of the mushrooms and onion make you drool. Pasta should be done by now - remove mushroom mixture from the skillet and add to the drained pasta; keep warm.
3. Using the same skillet, stir in the sour cream mixture. Cook and stir until thickened and bubbly and then stir for another minute. Pour the sour cream mixture over your pasta mixture, stirring gently to coat. Sprinkle with green onions.