Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays — or any night of the week.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound portobello mushrooms, stemmed
- 8 ounces shiitake mushrooms, stemmed
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups mushroom broth
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 ounces soft goat cheese
- 1/2 cup sour cream
- 2 tablespoons chopped parsley
- Cooked and buttered egg noodles, for serving
Instructions
- Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
- Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
- Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it’s clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
- Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 445 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 96 mg |
| Sodium | 826 mg |
Reviews
I just made this, a lighter version due to some food fats restrictions and it was DELICIOUS! For anyone wondering in case you’d like to substitute as well; I used extra virgin olive oil instead of butter a total of 3 tbsp, Parmiggiano Regianno cheese instead of goat and plain no fat Skyr instead of sour cream. My question though, how long would the leftovers keep in the fridge?
I’M GOING TO TRYTHIS OVER NEXT WEEK . I ENJOY WATCHING YOU
Delicious….I would recommend some garlic for a little flavor depth
I use a bit less goat cheese for personal taste, but this dish is on repeat for us, and is always a hit!
This was delicious!
Love it, Love it, Love it !!!
My husband and I love this recipe. I add some condensed cream of mushroom soup to make it more creamy and have substituted sour cream when I don’t have goat cheese.
Very unflavorful. We added onion and garlic and still it needed more flavor.
Simple amazing! Followed the recipe exactly and it was delicious! Will definitely be making this again!