Recipe

Portobello Mushroom Stroganoff Recipe


Portobello Mushroom Stroganoff Recipe Midgelet / All my dishes
1 year, 4 months ago
A great meat alteranative menu, esp if one loves mushrooms
Prep:10m Cook:20m Servings:4

Midgelet

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Ingredients
  • 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

Directions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add egg noodles, and cook until al dente, about 7 minutes.
  3. Remove from heat, drain, and set aside.
  4. . At the same time, melt butter in a large heavy skillet over medium
  5. heat.
  6. Add onion, and cook, stirring until softened.
  7. Turn the heat up to medium-high, and add sliced mushrooms.
  8. Cook until the mushrooms are limp and browned.
  9. Remove to a bowl, and set aside.
  10. In the same skillet, stir in vegetable broth, being sure to stir in
  11. any browned bits off the bottom of the pan.
  12. Bring to a boil, and cook until the mixture has reduced by 1/3.
  13. Reduce heat to low, and return the mushrooms and onion to the skillet.
  14. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms.
  15. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens.
  16. Stir in the parsley, and season to taste with salt and pepper.
  17. Serve over cooked egg noodles.

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Comments

momo_55grandma 1 year, 4 months ago said:
Sounds soooo good thanks

minitindel 1 year, 4 months ago said:
NICE ONE THERE !!! BIG 5 .THANK YOU


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