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Portobello Mushroom Stroganoff
Portobello Mushroom Stroganoff
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy vegetarian mushroom stroganoff with sautéed portobellos and sour cream - a meatless delight!
Ingredients:
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 0.75 pound portobello mushrooms, sliced
  • 1.5 cups vegetable broth
  • 1.5 cups sour cream
  • 0.25 cup chopped fresh parsley
  • 8 ounces dried egg noodles
Instructions:
  • Bring a large pot of salted water to a boil. Cook egg noodles until al dente, around 7 minutes. Drain and set aside.
  • Simultaneously, melt butter in a large heavy skillet over medium heat. Add onion and sauté until softened. Increase heat to medium-high, and add sliced mushrooms. Sauté until mushrooms are tender and browned. Transfer to a bowl and set aside.
  • Incorporate vegetable broth into the skillet, scraping up any browned bits from the bottom. Boil until reduced by 1/3. Then, lower the heat, and add back the mushrooms and onion.
  • After turning off the heat, combine the sour cream and flour, then mix it into the mushrooms. Place the skillet back on the burner and simmer on low until the sauce thickens. Add parsley, season with salt and pepper to taste, and serve over cooked egg noodles.

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