Portobello Mushroom Stroganoff Recipe

How to make it

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• 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.