Portobello Mushroom Stroganoff Tasty Recipes

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Portobello Mushroom Stroganoff

"This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is short to make, and tastes scrumptious."

Ingredients :

three tablespoons butter
1 huge onion, chopped
3/4 pound portobello mushrooms, sliced
1 half cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-motive flour
1/four cup chopped clean parsley
8 oz. Dried egg noodles

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Bring a big pot of lightly salted water to a boil. Add egg noodles, and cook dinner till al dente, about 7 minutes. Remove from warmth, drain, and set aside.
At the identical time, soften butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-excessive, and add sliced mushrooms. Cook till the mushrooms are limp and browned. Remove to a bowl, and set apart.
In the equal skillet, stir in vegetable broth, being sure to stir in any browned bits off the lowest of the pan. Bring to a boil, and prepare dinner until the combination has reduced via 1/3. Reduce heat to low, and go back the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then mixture into the mushrooms. Return the skillet to the burner, and hold cooking over low heat, simply till the sauce thickens. Stir within the parsley, and season to flavor with salt and pepper. Serve over cooked egg noodles.

Notes :

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