Portobello Mushroom Stroganoff |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rich and meaty portobello mushrooms over egg noodles. My dinner guest swore there was meat in it. Found this Ingredients:
3 tbsp butter |
1 large onion |
3/4 lbs of portobello mushrooms, thinly sliced |
1-1/2 cups vegetable broth |
1-1/2 cups sour cream |
3 tbsp all-purpose flour |
1/4 cup chopped fresh parsley |
8 oz dried egg noodles |
Directions:
1. Bring large pot of lightly salted water to a boil. Add egg noodles, and cook till al dente, ~7 mins. Remove from heat. drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion and cook, stirring until softened. Turn heat to med-high and add mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.
3. In the same skillet, stir in vegetable broth stirring any browned bits off the bottom of the pan. Bring to a boil and cook until mixture is reduced by 1/3. Reduce heat to low and return mushrooms and onions to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms.
5. Return skillet to burner and continue cooking over low heat just until sauce thickens.
6. Stir in parsley, and season to taste with salt and pepper.
7. Serve over cooked egg noodles.
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