This was sooooooooooo good...I didn't even miss the meat! I used the baby Portabella mushrooms..This is a great recipe to have if I need a meal for a vegetarian.
Enjoy!
hugs,
peg
MUSHROOM STROGANOFF--4 SERVINGS
This is a rich and meaty-tasting vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, 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. Remove to a bowl, and set aside.
In same skillet, stir in vegetable broth, being sure to stir in any browned bits off bottom of pan. Bring to a boil, and cook until mixture has reduced by 1/3. Reduce heat to low, and return mushrooms and onion to skillet. Remove pan from heat, stir togethe sour cream and flour; then blend into mushrooms. Return skillet to burner, and continue cooking over low heat, just until sauce thickens. Stir in parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Recipe source: Evelyn Tabler
Enjoy!
hugs,
peg
MUSHROOM STROGANOFF--4 SERVINGS
This is a rich and meaty-tasting vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, 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. Remove to a bowl, and set aside.
In same skillet, stir in vegetable broth, being sure to stir in any browned bits off bottom of pan. Bring to a boil, and cook until mixture has reduced by 1/3. Reduce heat to low, and return mushrooms and onion to skillet. Remove pan from heat, stir togethe sour cream and flour; then blend into mushrooms. Return skillet to burner, and continue cooking over low heat, just until sauce thickens. Stir in parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Recipe source: Evelyn Tabler