FW: Portobello Mushroom Stroganoff

[Guest guest]

Oh good grief! I sent this through the wrong account! @@ It's definitely

a Monday! We already saw our high temperature of 55 today and the temp is

dropping all day long, plus rainy. I shoulda stayed in bed!

 

 

 

_____

 

Penny [pennyfrench]

Monday, October 22, 2007 9:23 AM

 

Portobello Mushroom Stroganoff

 

 

 

I got this today from AllRecipes.com. It sounds delicious and it's getting

cool enough to have something like this, nice and filling and warm. I plan

on getting the stuff soon and trying it out. Wouldn't the portabellos

pretty much take the place of meat as far as providing something with

texture to the dish? (I normally use baby bellas in salads and omelets.)

 

 

 

* Prep Time: 10 Minutes

 

* Cook Time: 20 Minutes

 

* Ready In: 30 Minutes

 

* Yields: 4 servings

 

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

 

DIRECTIONS

 

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. Serve over cooked egg

noodles.