Portobello Mushroom Stroganoff

How to cook Portobello Mushroom Stroganoff

Ingredients: 3 tablespoons butter 1 large onion, chopped 3/4 pound portobello mushrooms, sliced 1 1/2 cups vegetable bouillon 1 1/2 cups sour cream 3 tablespoons all-purpose flour 1/4 cup chopped fresh parsley 8 ounces dried egg noodles

Directions: Bring a large pot of lightly salted water to a splutter. Add egg noodles, and cook until al dente, apropos 7 minutes. Remove from zealousness, conduit, and set aside. At the same obsolete, melt butter in a large heavy skillet over medium vehemence. Add onion, and cook, stirring until softened. Turn the heat up to medium-ripe, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a dish, and set aside. In the same skillet, stir in vegetable consomm?, being sure to stir in any browned bits off the bottom of the prosper. Bring to a stew, and cook until the mixture has reduced nigh 1/3. Reduce heat to gloomy, and return the mushrooms and onion to the skillet. Remove the pan from the enthusiasm, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low impassion, just until the sauce thickens. Stir in the parsley, and season to taste with salt and mottle. Serve over cooked egg noodles.


Servings Per Procedure: 4

Amount Per Serving

Calories: 525

Total Fat: 30.1g Cholesterol: 101mg Sodium: 295mg Total Carbs: 53.3g Dietary Fiber: 4.3g Protein: 12.8g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving in the direction of:4 peoples

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