Portobello Mushroom Stroganoff
A hearty vegetarian dish made with delicious portobello mushrooms blended with sour cream and spices. This recipe yields 3- 4 servings.
Portobello Mushroom Stroganoff
Ingredients
- 3/4 pound portobello mushrooms, sliced
- 1 1/2 cups sour cream
- 8 ounces dried egg noodles
- 3 tablespoons butter
- 1/4 cup chopped fresh parsley
- 1 large onion, chopped
- 1 1/2 cups vegetable broth
- 3 tablespoons all-purpose flour
Directions
- First, bring a large pot of lightly salted water to a boil.
- And then, add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat.
- Next, add onion, and cook, stirring until softened. After that, turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- Also, in the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Meanwhile, remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens.
- Lastly, stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
- Portobello Mushroom Stroganoff is ready to serve!
ENJOY!
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