Portobello Mushroom Stroganoff
Source of Recipe
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List of Ingredients
This is a rich and meaty vegetarian stroganoff made with
portobello mushrooms, and served over egg noodles. It is quick to
make, and tastes delicious. Prep Time: approx. 10 Minutes.
Cook Time: approx. 20 Minutes. Ready in: approx. 30
Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Chordata
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello
mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
1 Bring a large pot of lightly salted water to a boil.
Add egg noodles, and cook until al dente, about 7 minutes.
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 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 the mushrooms
and onion to the skillet.
4 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. Stir in the parsley, and Recipe
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