Portabella Mushroom Stroganoff

Portabella Mushroom Stroganoff

Ready in 30 minutes
42 review(s) averaging 4.2. 86% would make again

Top-ranked recipe named "Portabella Mushroom Stroganoff"

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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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3 tablespoons Butter
1 large Onion; chopped
3/4 pound Portabella Mushrooms; sliced
1 1/2 cups Vegetable broth
1 1/2 cups Sour cream
3 tablespoons Flour
1/4 cup Parsley; chopped
8 ounces Egg Noodles

Original recipe makes 4



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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Verified by stevemur



Calories Per Serving: 396 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Portabella Mushroom Stroganoff All 42 reviews

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Did not like this recipe at all. I did use portobello mushrooms and cooked them til golden brown, but after returned to pot they became mushy and sauce just was not flavorful. I'll try using baby Bella's they tend to stay firmer.
Pattyirl329 9 months ago

This 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.
shartondix 1 year ago

I used spelt flour instead of regular, but this is delicious
kjh04 1 year ago

Great!!! 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.
analea_g_81 1 year ago

Very 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.
dianashaffner 1 year ago

Great dish,loved it!
rlavelle 1 year ago

Quick, easy, and delicious
yama_raion 1 year ago

CaraSteeden 2 years ago

Looks yummy:p.
Cap13 2 years ago

Very 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 :)
alexkp 2 years ago

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