Portobello Mushroom Stroganoff

Name: Portobello Mushroom Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 227 grams dried egg noodles; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh parsley; 1 large onion, chopped; 340 grams portobello mushrooms, sliced; 355 milliliters sour cream; 355 milliliters vegetable broth

Portobello Mushroom Stroganoff is a vegetarian recipe with 4 servings. One portion of this dish contains around 13g of protein, 28g of fat, and a total of 515 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up portobello mushrooms, vegetable broth, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add egg noodles, and cook until al dente, about 7 minutes.

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Egg Noodles

Remove from heat, drain, and set aside.

At the same time, melt butter in a large heavy skillet over medium heat.

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Butter

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Frying Pan

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.

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Mushrooms

Onion

Remove to a bowl, and set aside.

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Bowl

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/

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Vegetable Broth

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Frying Pan

Reduce heat to low, and return the mushrooms and onion to the skillet.

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Mushrooms

Onion

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Frying Pan

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.

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Salt And Pepper