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"Hunger is the best sauce in the world."--Cervantes

Portobello Mushroom Stroganoff Recipe

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This recipe for Portobello Mushroom Stroganoff is from Our Family Cookbook, 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:  
3 Tsp butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 Cups vegetable broth
1 1/2 Cups sour cream
3 Tbsp all-purpose flour
1/4 Cup chopped parsley
8 oz dried egg noodles
Directions:
Directions:
1 Cook egg noodles
2 Melt butter in a large heavy skillet over medium heat. Add onion and cook, stirring until softened. 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.
3 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 mushrooms and onion to the skillet.
4 Remove the pan from 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. Stir in the parsley and season to taste with salt and pepper. Serve over cooked egg noodles.

 

 

 

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