Guest guest Posted May 10, 2009 Report Share Posted May 10, 2009 I got good reviews from Mom and Grandma tonight. Portobello Mushroom Stroganoff - 3 tablespoons butter - 1/2 large onion, chopped - 6 oz. portobello mushrooms, sliced - 2 tsp minced garlic - 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 trying to stay away from salt, use only half of the soup mix envelope, or leave it out altogether. I made a double recipe today and used only one envelope soup mix -- it was fine. Audrey S. Quote Link to comment Share on other sites More sharing options...
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