Oops! Tee - Mushroom Stroganoff

[Guest guest]

Oops! I sent the version that was straight from Allrecipes.com -- I changed

it some. Here's what I actually made. If I were making this for my parents,

who both have high blood pressure, I'd leave out the soup mix or only use

half of the envelope, it adds a lot of sodium. I bought the Lipton plain

onion soup mix (not the kind with beef fat in it, there are two kinds of

onion soup mix) and it has less sodium (but not a lot less); I haven't tried

it yet in this recipe. The worcestershire sauce, which wasn't in the

original recipe, helps immensely. It's kind of bland without it.

 

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

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.

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.

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.

Serve over egg noodles and a dollop of sour cream. Makes about 2 servings.

 

 

 

On Thu, Apr 2, 2009 at 8:48 PM, Tee <teer2008 wrote:

 

> My mouth is watering! I can't wait to try this one, I grew up on beef

> stroganoff as well and it's always been one of my favorite meals. Thanks for

> this. I will definitely be trying it as soon as I can get to the grocery

> store.

> ~Tee

> -

> Audrey Snyder

> <%40>

> Thursday, April 02, 2009 7:47 PM

> Tee - Mushroom Stroganoff

>

> 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<teer2008%40charter.net>>

> wrote:

>

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

> >

> > ~Tee

> >

>

>