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!
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup fresh parsley1.50 cups vegetable broth
1.50 cups sour cream
8 oz egg noodles
3 tbsp butter
1 onion
3 tbsp whole-grain wheat flour
3 cups mushrooms
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.
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 per serving
4 ServingsCalories 540kcal
Protein 14g
Carbohydrates 54g
Fiber 3.95g
Sugar 8g
Fat 30g
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