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
