Ready in 30 minutes
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.
"This is really good. I am usually not a mushroom lover but my husband is, and I made this for him. After tasting it, I loved it too!! Very tasty. I read some reviews that said sour cream was over powering, so I cut back half of it and it was perfect for our taste. I will definitely make this dish again."- MinnaB
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Top-ranked recipe named "Portabella Mushroom Stroganoff"
1.) 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.
2.) 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.
3.) In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4.) Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper.
5.) Serve over cooked egg noodles.
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shartondix 2 months agoThis was easy and tasty. I subbed liquified potatoes for 1 cup of the sour cream because my son is lactose-sensitive. The flour clumped a bit in the sour cream I did use.
kjh04 4 months agoI used spelt flour instead of regular, but this is delicious
analea_g_81 4 months agoGreat!!! The family loved it! Took previous advice to cut cream by half and I added 1 cup of cooking wine. The family loves to eat Bush's Homestyle Baked Beans with any stroganoff dish & this dish was no different.
dianashaffner 8 months agoVery good. I didn't have vegetable broth. So, I just used the water released by the mushrooms as a base for the sauce. This worked well.
rlavelle 9 months agoGreat dish,loved it!
yama_raion 10 months agoQuick, easy, and delicious
CaraSteeden 1 year ago
Cap13 1 year agoLooks yummy:p.
alexkp 1 year agoVery good. My husband and i dont usually eat mushrooms but we will be making this again. Cut sour cream in half and absolutly love the parsley with it. Definitly worth trying, we loved it :)
bkrenee 1 year agoDisappointing.
toddellenson 1 year ago
Bekaferry 1 year agoIt was good. Next time I would cut the sour cream some, it was a bit overpowering to the dish for us.
arosboro 1 year ago
kateylicata 1 year agoLove this recipe! Used thyme instead of parsley and light sour cream, next time I will use mushroom broth instead of vegetable broth to make it extra mushroomy!
toddellenson 1 year agoSo delicious, I think a little red wine in it would be delicious!
AMcNeal4 1 year agoVery good pasta dish! My husband and I loved it. We added some spices to up the heat a bit.
franliz 1 year ago
MinnaB 1 year agoThis is really good. I am usually not a mushroom lover but my husband is, and I made this for him. After tasting it, I loved it too!! Very tasty. I read some reviews that said sour cream was over powering, so I cut back half of it and it was perfect for our taste. I will definitely make this dish again.
Droselip 1 year agoLove it!!! It is wonderful.
meghandeeewin 1 year agoI just made this for the second time. This time I took the sour cream back to just 3/4 of a cup and added 3-4 tablespoons sherry with the vegetable broth....really good!