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!
- 13 Mar 2024
- 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 | 21% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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