PORTOBELLO STROGANOFF
A hearty #meatless version of the traditional stroganoff, inspired by my mother. Portobello Stroganoff is hearty, delicious, and a comforting #meatfree version of the traditional stroganoff.
Provided by Chris Campbell
Categories Main Dish - Vegetables
Time 30m
Number Of Ingredients 12
Steps:
- Cook egg noodles according to package directions, omitting salt and fat. Put the butter in the hot pot and swirl to melt. Toss noodles with the butter, garlic salt and black pepper.
- Heat a large skillet coated with cooking spray over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes or until the onions begin to soften. Add the mushrooms and sauté 7 to 10 minutes or until their juices have released and they begin to brown.
- Once the juices from the mushrooms have evaporated and the mushrooms are nicely browned, de-glaze the pan with the white wine, making sure to scrape the bottom of the pan to release any browned bits.
- Combine the broth with the cornstarch and add to the mushrooms. Reduce heat to low and simmer 5 to 10 minutes or until the sauce is thickened.
- Remove from heat and stir in the sour cream and season with salt and pepper.
- Divide the noodles evenly between 4 plates and top with 1 1/2 cups of mushroom mixture.
PORTOBELLO MUSHROOM STROGANOFF
This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!
Provided by Renee
Categories Main Course
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 45 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 569 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
CHICKEN PORTOBELLO STROGANOFF
Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention. -Katie Rose, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. , Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.
Nutrition Facts : Calories 454 calories, Fat 34g fat (17g saturated fat), Cholesterol 158mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
PORTOBELLO MUSHROOM STROGANOFF RECIPE - (5/5)
Provided by The_Knittymommy
Number Of Ingredients 7
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
Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
PORTOBELLO STROGANOFF
Make and share this Portobello Stroganoff recipe from Food.com.
Provided by Chef shewmake
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fix egg noodles according to package directions.
- Melt butter in a large skillet.
- Add onion and cook over medium heat until soft.
- Add mushrooms and cook on medium high until soft. Remove from heat.
- In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
- Add mushrooms and reduce heat to low.
- In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
- Serve over cooked egg noodles and garnish with parsley.
Nutrition Facts : Calories 541.7, Fat 29.6, SaturatedFat 17.4, Cholesterol 108.7, Sodium 129.6, Carbohydrate 57.4, Fiber 4.1, Sugar 4.4, Protein 14.2
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
PORTABELLA STROGANOFF
I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes!
Provided by Bell4523
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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!).
Nutrition Facts : Calories 145.4, Fat 11.8, SaturatedFat 7, Cholesterol 30.2, Sodium 413.7, Carbohydrate 8.5, Fiber 1.4, Sugar 4.4, Protein 3.3
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories Noodles
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
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