Portobello Mushroom Stroganoff

Name: Portobello Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons butter; 1 large onion (chopped); ¾ pound portobello mushrooms (sliced); 1 ½ cups vegetable broth; 1 ½ cups sour cream; 3 tablespoons all-purpose flour; ¼ cup chopped fresh parsley; 8 ounces dried egg noodles

by Best Nice Deals Team

Jul 15, 2022

Pasta, Recipes

Portobello Mushroom Stroganoff

"I'm very prescriptive about my routine. Almost nothing changes: I have the same meal – pasta with Bolognese sauce – between shows; the person who dresses me stands on the same side every time; I take the same route to the stage. I'm very OCD about these things, as most actors are."

Douglas Hodge

No ratings yet

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine American

Servings

Calories 525 kcal

Ingredients

3 tablespoons butter
1 large onion chopped
¾ pound portobello mushrooms sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Instructions

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.
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.
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.
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 season to taste with salt and pepper. Serve over cooked egg noodles.