a portobello mushroom-based vegetarian stroganoff. It comes together quickly and is wonderful when served with egg noodles.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons butter
- 1 large onion, chopped
- ¾ pound portobello mushrooms, sliced
- 1 ½ cups vegetable broth
- 1 ½ cups sour cream
- 3 tablespoons all-purpose flour
- ¼ cup chopped fresh parsley
- 8 ounces dried egg noodles
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 17 g |
| Sodium | 295 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor and texture, don’t even miss the meat delicious
This recipe was OK, but not my favorite. My wife liked it, though! My suggestion would be to use more mushrooms (I will admit to some fault here, since I used pre-sliced ones) to start. I’d also cut back on the sour cream a little and make the sauce a little thinner. When I was done it was tasty, but really just reminded me of noodles soaked in sour cream (not that that’s a bad thing…).
Absolutely loved this recipe. Trying to find ways to make inexpensive meals and this one is a keeper for sure!
Great recipe. I did use fresh dill instead of parsley which was delicious
Very rich and hearty. I scaled down the recipe for one serving and I couldn’t eat it all! No room for salad or sides either. Changes: I used unsalted butter and low-sodium beef broth to keep within my sodium limit. I only used about 1/2C of the sour cream and as it was this is over-the-top creamy. Really good for an occasional indulgence. 🙂
My family loves this recipe, we have it a few times a month! The only thing I change, is adding a few tbsp of soy sauce to the vegetable broth.
Instead of flour add one pkg mushroom gravy mix, then add sour cream
Unfortunately it just wasn’t for me. It was nice and thick and had plenty of flavor, it just wasn’t flavor that I personally liked.
Very good recipe. I doubled the sauce as we love the sauce.
This is awesome
A favorite in our house. Absolutely delicious. I’ve made it over a dozen times now. We usually do it over pappardelle pasta (another kind of egg noodle) rather than the normal spiral egg noodles.
My kids love this. Being that they are vegetarian and I am lactose intolerant, I use plant based butter and sour cream. still very delicious!!
I followed pinkypink’s recommendations, added some seasoned salt and pepper, and it was really good.
We loved it! I added 1 tsp of dried thyme and generous sprinklings of garlic powder and roasted garlic powder. I would have preferred fresh garlic but mine was too old. This is a very filling meal. The umami flavor of mushrooms made it
It was okay. It’s missing something but I can’t put my finger on it. Salt helped. So did more pepper.
Like others have written, this falls flat without modifications.
This was delicious! Those who cut back on the sour cream and are adding tomato sauce, etc, you know it’s stroganoff, right? Of course, you leave all the sour cream in. Also, why would you add garlic? I used lots of pepper, salt of course, and my Eastern Europe spices. Keep the measurements because they are perfect. I remember the first time I had beef stroganoff as a kid, it was wonderful. I’m vegetarian now, so I loved having the same amazing dish without meat. Thank you!
Really enjoyed this recipe! I added aome freshly grated Parmesean cheese and a little milk to the sauce while it thickened and it was terrific!
Was really good! Definitely will be having this again
Tastes good – used less sour cream and still found very thick. Make sure to mix flour and sour cream very well 🙂
This is very good. I wasn’t sure how I would like the Portbello Mushrooms but they were so good. Easy, fast and great tasting. It’s going to be a go-to when we need a creamy hot meal.