Description
Portobello Mushroom Stroganoff is a creamy, flavorful, and satisfying vegetarian twist on the classic beef stroganoff. Made with hearty portobello mushrooms, a rich sour cream sauce, and served over egg noodles, this easy 30-minute dish is perfect for weeknight dinners.
Ingredients
- 2 tbsp butter
- 1 large onion, chopped
- 4 large portobello mushrooms, sliced
- 1 cup vegetable broth
- ¾ cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped
- 8 oz dried egg noodles
- Salt and pepper to taste
Instructions
-
Cook the Noodles:
- Bring a large pot of lightly salted water to a boil.
- Add egg noodles and cook until al dente (about 7 minutes). Drain and set aside.
-
Sauté the Vegetables:
- In a large skillet over medium heat, melt butter.
- Add chopped onion and cook until softened.
- Increase heat to medium-high, add sliced portobello mushrooms, and cook until browned.
- Remove from skillet and set aside.
-
Prepare the Sauce:
- Return the mushroom-onion mixture to the skillet.
- Stir in vegetable broth and bring to a gentle boil.
- In a separate bowl, mix sour cream and flour until smooth.
- Reduce heat to low, add the sour cream mixture, and stir until the sauce is creamy and heated through.
-
Combine and Serve:
- Serve the sauce over the cooked egg noodles.
- Garnish with fresh parsley and enjoy!
Notes
- Vegan Version: Use dairy-free sour cream and replace butter with olive oil.
- Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend.
- Storage: Refrigerate leftovers for up to 3 days in an airtight container.
- Reheating: Warm on the stovetop over low heat, adding broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: European