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Mushroom Stroganoff with Portobellos

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Mushroom Stroganoff with Portobellos
Ingredients
  • 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
Instructions
1
Start by filling a massive container with salted water and bringing it to a rolling boil.
2
Add the egg noodles to the boiling water and cook them until they are slightly resistant to biting, which should take around 7 minutes.
3
Take the pot off the heat source and drain the noodles, setting them aside for now.
4
At the same time, melt a generous amount of butter in an enormous heavy skillet over medium heat.
5
Add the onion to the skillet and cook, stirring constantly until it becomes soft and translucent.
6
Increase the heat to a higher level and add sliced mushrooms to the skillet. Cook until they become limp and have developed a rich brown color.
7
Transfer the mushroom mixture to a separate bowl, setting it aside for later use.
8
In the same skillet, stir in vegetable broth, making sure to scrape up any browned bits that have accumulated at the bottom of the pan.
9
Bring the mixture to a boil and cook until it has reduced by one-third in volume.
10
Reduce the heat to a lower level and return the mushroom mixture to the skillet.
11
Remove the pan from the heat source, stir together a spoonful of sour cream and some flour; then blend these ingredients into the mushrooms.
12
Return the skillet to the heat source and continue cooking over low heat, just until the sauce has thickened to your liking.
13
Stir in some chopped parsley and season the dish with salt and pepper to taste. Serve the sauce over cooked egg noodles.