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Portobello Mushroom Stroganoff


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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: : 4 servings
  • Diet: Vegetarian

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