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Portobello Mushroom Stroganoff Recipe

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This recipe for Portobello Mushroom Stroganoff is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tsp. garlic oil, divided
1 lb. portabello mushroom caps, sliced (1/2 inch_)
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
2 cups chopped onion
2 (5 oz.) pkgs. baby spinach (10 cups)
1 cup Greek yogurt
1/2 cup evaporated milk
2 tsp. Dijon mustard
noodles
Directions:
Directions:
Heat 2 teaspoons of the oil in large nonstick skillet over med-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in 1/4 tsp. each of the salt and pepper; place in medium bowl.

Heat remaining 2 teaspoons oil in same skillet. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach, cook 3 minutes or until spinach is wilted, tossing with tongs, Stir in mushrooms and any accumulated juices. Reduce heat to low.

Whisk yogurt, evaporated milk, and mustard in small bowl. Gradually stir into the mushroom mixture; heat until warmed. Do not simmer or yogurt will curdle. Stir in remaining salt and pepper. Mix with hot cooked noodles.

 

 

 

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