Portabella Mushroom Stroganoff Recipes

MUSHROOM STROGANOFF

Steps:

• 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.

PORTOBELLO MUSHROOM STROGANOFF

Steps:

• Cook egg noodles according to package directions to al dente. Drain and set aside. (Tip: Do this while the stroganoff is cooking.)
• In a small bowl, combine flour, paprika, remaining salt, and pepper. Set aside.
• Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and cook until they soften and begin to turn slightly brown on the edges, stirring occasionally; about 5 minutes. Add the garlic and cook an additional minute.
• Add mushrooms. Sprinkle in ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half, an additional 2-3 minutes.
• Sprinkle the flour-seasoning mixture over cooked mushrooms and toss to thoroughly combine.
• Add broth, wine, and Worcestershire sauce to mushroom mixture and stir.Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
• Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
• Serve over cooked egg noodles.

PORTABELLA STROGANOFF

Steps:

• Chop portobello caps into 1 inch cubes.
• Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
• Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
• Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
• Cover and simmer about 5 minutes more.
• Mix vegetable seasoning and flour in a small container.
• Add flour mixture gradually into mushroom mixture, stirring constantly.
• Boil and stir 1 minute more.
• Reduce heat to low and stir in sour cream (or alternative).
• Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).

PORTOBELLO MUSHROOM STROGANOFF RECIPE - (5/5)

Steps:

• Cook your egg noodles according to package directions. Place cooked noodles on your preferred serving dish. Saute onions and garlic in olive oil. Add sliced mushrooms and cook until liquids have evaporated. Remove mushrooms from pan and set aside. Deglaze pan with beef broth and scrape all the bits and pieces left behind, if any. Allow to simmer to evaporate a bit of the liquid. Lower the heat and add mustard and sour cream and stir well. Return mushrooms to sauce to heat completely through. Pour mushrooms and sauce over egg noodles and serve immediately.

PORTABELLA STROGANOFF

Steps:

• Cook and drain noodles as directed on package.
• While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
• Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.