Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 Portobello Mushroom Stroganoff - 3 tablespoons butter - 1/2 large onion, chopped - 6 oz. portobello mushrooms, sliced - 1 1/2 cups vegetable broth - 1 envelope Lipton onion mushroom soup mix - 2 tsp soy sauce - 2 tsp veg. worcestershire sauce - 1 cup sour cream, plus some for garnish - 8 ounces egg noodles 1. 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. 2. In the same skillet, stir in vegetable broth, garlic, soup mix, soy sauce and worcestershire. Bring to a boil, and cook until the mixture has reduced by 1/3. 3. Remove the pan from the heat, blend sour cream into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. 4. Serve over egg noodles and a dollop of sour cream. Makes 2 servings. If you're really sensitive to salt, leaving out the soup mix would probably be fine. I kinda missed beef stroganoff, but I don't now! Audrey S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 This sounds so delicious. I would probably have it over rice, but maybe noodles. M On Mon, Mar 9, 2009 at 7:44 PM, Audrey Snyder <AudeeBird wrote: > Portobello Mushroom Stroganoff > > - 3 tablespoons butter > - 1/2 large onion, chopped > - 6 oz. portobello mushrooms, sliced > - 1 1/2 cups vegetable broth > - 1 envelope Lipton onion mushroom soup mix > - 2 tsp soy sauce > - 2 tsp veg. worcestershire sauce > > > - 1 cup sour cream, plus some for garnish > - 8 ounces egg noodles > > > 1. 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. > 2. In the same skillet, stir in vegetable broth, garlic, soup mix, soy > sauce and worcestershire. Bring to a boil, and cook until the mixture has > reduced by 1/3. > 3. Remove the pan from the heat, blend sour cream into the mushrooms. > Return the skillet to the burner, and continue cooking over low heat, > just > until the sauce thickens. > 4. Serve over egg noodles and a dollop of sour cream. Makes 2 servings. > > If you're really sensitive to salt, leaving out the soup mix would probably > be fine. > I kinda missed beef stroganoff, but I don't now! > Audrey S. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 Noodles are more authentically German, but who cares -- mushrooms only isn't authentic! Audrey S. On Mon, Mar 9, 2009 at 6:59 PM, Marilyn Daub <mcdaub wrote: > This sounds so delicious. I would probably have it over rice, but maybe > noodles. > > M > > > On Mon, Mar 9, 2009 at 7:44 PM, Audrey Snyder <AudeeBird<AudeeBird%40gmail.com>> > wrote: > > > Portobello Mushroom Stroganoff > > > > - 3 tablespoons butter > > - 1/2 large onion, chopped > > - 6 oz. portobello mushrooms, sliced > > - 1 1/2 cups vegetable broth > > - 1 envelope Lipton onion mushroom soup mix > > - 2 tsp soy sauce > > - 2 tsp veg. worcestershire sauce > > > > > > - 1 cup sour cream, plus some for garnish > > - 8 ounces egg noodles > > > > > > 1. 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. > > 2. In the same skillet, stir in vegetable broth, garlic, soup mix, soy > > sauce and worcestershire. Bring to a boil, and cook until the mixture has > > reduced by 1/3. > > 3. Remove the pan from the heat, blend sour cream into the mushrooms. > > Return the skillet to the burner, and continue cooking over low heat, > > just > > until the sauce thickens. > > 4. Serve over egg noodles and a dollop of sour cream. Makes 2 servings. > > > > If you're really sensitive to salt, leaving out the soup mix would > probably > > be fine. > > I kinda missed beef stroganoff, but I don't now! > > Audrey S. > > > > > > Quote Link to comment Share on other sites More sharing options...
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