Tee - Mushroom Stroganoff

[Guest guest]

I grew up on beef stroganoff, so this was awesome for me to find this

recipe! I adapted it from Allrecipes.com's Mushroom Stroganoff. I've made

this twice in 3 weeks!! It tastes even better the next day for lunch. Next

time I want to try some dried shiitakes in it, I think that would enhance

the flavor even more

 

Audrey S.

 

Portobella Mushroom Stroganoff

 

- 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

 

 

1. 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.

2. 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.

3. 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.

4. 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.

 

 

 

On Thu, Apr 2, 2009 at 7:36 PM, Tee <teer2008 wrote:

 

> you mind sharing the recipe for that? that sounds yummy!!

>

> ~Tee

>