Why You’ll Love This Recipe
This recipe is perfect for anyone craving comfort food without the meat. The portobello mushrooms provide a meaty texture that mimics traditional beef stroganoff, while the creamy sauce delivers a rich and smooth finish. It’s easy to prepare, yet indulgent enough to be the star of the meal, making it ideal for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Portobello mushrooms
- Butter
- Onion
- Garlic
- Flour
- Vegetable broth
- Heavy cream
- Dijon mustard
- Salt and pepper
- Fresh parsley
- Egg noodles
Directions
- Start by slicing the portobello mushrooms and sauté them in butter until tender and golden brown. Remove them from the pan and set aside.
- In the same pan, cook onions and garlic until softened. Add flour and cook briefly to create a roux.
- Gradually whisk in vegetable broth, followed by heavy cream and Dijon mustard. Stir until the sauce thickens.
- Return the mushrooms to the pan and cook for a few more minutes to heat through. Season with salt, pepper, and fresh parsley.
- Serve the stroganoff over cooked egg noodles, garnishing with additional parsley.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- You can add spinach or other leafy greens for an added boost of flavor and nutrition.
- Swap out the heavy cream for a plant-based alternative such as coconut cream for a dairy-free option.
- For a richer taste, use a combination of vegetable broth and white wine.
Storage/Reheating
Store any leftover stroganoff in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
FAQs
1. Can I use other types of mushrooms?
Yes, you can substitute portobello mushrooms with cremini or button mushrooms for a slightly different texture and flavor.
2. Can I make this dish ahead of time?
Yes, you can prepare the sauce and mushrooms in advance, then reheat and serve with freshly cooked noodles.
3. Can I freeze this dish?
While the stroganoff can be frozen, the creamy sauce may separate upon reheating, so it’s best enjoyed fresh.
4. Is this recipe vegan?
To make it vegan, use non-dairy butter and cream, and opt for vegetable broth.
5. Can I make this gluten-free?
Yes, you can use a gluten-free flour blend and substitute the noodles with gluten-free pasta.
6. How do I make the sauce thicker?
If the sauce is too thin, add a bit more flour to create a thicker consistency, or let it simmer longer to reduce.
7. Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as penne or fettuccine.
8. How can I make this recipe spicier?
You can add a pinch of cayenne pepper or a splash of hot sauce for an extra kick.
9. What can I serve with this dish?
This stroganoff pairs wonderfully with a side salad, steamed vegetables, or garlic bread.
10. Can I add other vegetables to the stroganoff?
Yes, try adding peas, carrots, or bell peppers for more variety and color.
Conclusion
This portobello mushroom stroganoff is a fantastic vegetarian alternative to the classic beef version. It’s hearty, creamy, and satisfying—perfect for a cozy dinner. Whether you’re a longtime fan of stroganoff or trying it for the first time, this recipe is sure to become a favorite in your kitchen.
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Portobello Mushroom Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy Portobello mushroom stroganoff is a delicious vegetarian twist on the classic beef stroganoff. With meaty portobello mushrooms, a rich and velvety sauce, and egg noodles, this dish is perfect for a cozy dinner or special occasions. Easy to make, full of flavor, and ideal for a comforting meal without the meat.
Ingredients
- 4 Portobello mushrooms, sliced
- 2 tbsp butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped
- 8 oz egg noodles (or pasta of choice)
Instructions
- Sauté Mushrooms: Slice the Portobello mushrooms and sauté in butter over medium heat until golden and tender. Remove from the pan and set aside.
- Cook Onion and Garlic: In the same pan, cook diced onion and minced garlic until softened, about 3-4 minutes.
- Make Roux: Add flour to the onions and garlic, cooking for 1-2 minutes to form a roux.
- Add Liquids: Gradually whisk in vegetable broth, followed by heavy cream and Dijon mustard. Stir until the sauce thickens, about 5-7 minutes.
- Combine Mushrooms: Return the cooked mushrooms to the pan and stir to coat in the sauce. Simmer for another 2-3 minutes to heat through.
- Season: Season with salt, pepper, and chopped parsley.
- Serve: Serve the stroganoff over cooked egg noodles and garnish with extra parsley.
Notes
- To make it dairy-free, substitute heavy cream with coconut cream and use plant-based butter.
- For a gluten-free version, use a gluten-free flour blend and gluten-free pasta.
- Add spinach or leafy greens for an extra nutritional boost.
- This dish pairs well with garlic bread, side salad, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Comfort food, American
