Tuesday, June 1, 2010
Portobello Mushroom Stroganoff
A vegetarian version of Beef Stroganoff- portobello mushrooms are meaty and filling and work well with replacing beef in this dish. Perfect for a cold winter night, but also good when you just crave some good old comfort food! This cooks pretty quickly, and is fairly healthy. I substituted plain Greek yogurt for the sour cream to cut fat.
8 ounces dried egg noodles
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
salt and pepper
1.) Bring water to a boil, cook the noodles, drain, and set aside.
2.) While the pasta cooks, melt butter in a large heavy skillet over medium high heat. Add the onion and cook until soft. Add the mushrooms and cook them until they are limp and browned. Remove the mushrooms and onions to a bowl, and set aside.
3.) In the same skillet, stir in the vegetable broth, being sure to stir the brown bits off the bottom of the pan. Bring the broth to a boil and cook until it is reduced by one third. Reduce the heat to low and return the mushrooms and onions to the skillet.
4.) Remove the pan from the heat. Stir together the sour cream and flour; blend into the mushrooms. Return the pan to the burner and continue cooking over low heat until the sauce thickens. Stir in the parsley and season with salt and pepper. Serve over egg noodles.