Description
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.
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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4