Portobello mushroom stroganoff with egg noodles
Indulge in a creamy, savory delight with our Portobello Mushroom Stroganoff recipe. This vegetarian dish features tender egg noodles, hearty Portobello mushrooms, and a rich sour cream sauce, all enhanced with fresh parsley and whole-grain wheat flour for a wholesome twist. Perfect for a comforting meal any night of the week!
- 19 May 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Portobello mushroom stroganoff with egg noodles is a scrumptious vegetarian twist on the classic beef stroganoff. It's rich, creamy, and packed with flavor, making it a perfect comfort food for any occasion. This recipe uses hearty portobello mushrooms instead of meat, making it both nutritious and satisfying. Follow these steps to create a delicious meal that's sure to impress your family and friends.
Ingredients:
Instructions:
- Chop the fresh parsley and finely chop the onion.
- Clean and slice the Portobello mushrooms if not already pre-sliced.
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to the package instructions until al dente. This typically takes around 7-8 minutes.
- Drain the noodles and set them aside.
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and cook for about 5 minutes, until the onion becomes translucent.
- Add the sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Sprinkle the whole-grain wheat flour over the onion and mushrooms. Stir to combine and cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the vegetable broth while continually stirring to avoid lumps. Bring the mixture to a simmer and let it cook for 3-5 minutes until it thickens slightly.
- Reduce the heat to low and stir in the sour cream until fully incorporated. Continue to cook for another 2-3 minutes, making sure the sauce is well blended and heated through.
- Add the cooked egg noodles to the skillet with the mushroom sauce. Toss everything together until the noodles are evenly coated with the sauce.
- Sprinkle the chopped fresh parsley over the top, reserving a small amount for garnish if desired.
- Serve the Portobello mushroom stroganoff hot, with a sprinkle of the reserved parsley for a fresh and vibrant finish.
Tips:
- For a thicker sauce, add a bit more flour, but be sure to cook it well to avoid a raw flour taste.
- If you prefer, you can use Greek yogurt instead of sour cream for a tangier flavor and added protein.
- Don't overcook the mushrooms; they should be tender but still retain some of their texture.
- You can add a splash of white wine or sherry while cooking the onions for an extra depth of flavor.
- Garnish with extra fresh parsley for a burst of color and freshness.
Portobello mushroom stroganoff with egg noodles is an easy-to-make, hearty dish that is perfect for vegetarians and mushroom lovers alike. The combination of creamy sauce, chewy egg noodles, and meaty portobello mushrooms creates a comforting and satisfying meal. Follow these tips to perfect your stroganoff, and enjoy the delicious, comforting flavors of this vegetarian delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 540kcal | 27% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 3.95g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 30g | 35% |
| Saturated 15g | 49% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 80mg | 15% |
| Vitamin B1 0.77mg | 64% |
| Vitamin B2 0.72mg | 55% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 170ug | 43% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 66ug | 54% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.49mg | 54% |
| Iron, Fe 3.10mg | 28% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 620mg | 18% |
| Selenium, Se 60ug | 113% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 2.05mg | 19% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Vegetarian tikka masala
This easy, nutritious, and mouth-watering recipe combines curry paste and canned tomatoes for a delightful, plant-based meal that’s perfect for any occasion.
29 Apr 2025Roasted pumpkin and bacon pasta with lemon ricotta
Perfect for cozy dinners, indulge in this creamy, savory pasta that effortlessly balances hearty and light ingredients.
11 Mar 2025Spiced chicken & capsicum stir-fry with naan
Easy to make and packed with vibrant spices and fresh herbs, this dish is sure to become a family favorite.
22 Apr 2025Lemon shrimp spaghetti with feta
Perfect for a light yet hearty meal that's easy to prepare and bursting with taste.
27 May 2025