Description
While searching for more recipes that focus less on having meat as the main ingredient, my love for hardy portobellos continues to grow. This is a great recipe to sub for the classic beef stroganoff!
Scale
Ingredients
- 2 yellow onions, chopoped
- 6 Tbs butter
- 16 ounces of white button mushrooms, sliced
- 4 cloves of garlic, sliced
- 1/4 white wine
- 2 large portobello mushrooms, largely chopped
- 1 cup vegetable broth
- Salt & Pepper
- 2 Tbs of flour
- 1 can of condensed mushroom soup
- 10 oz Egg noodles*
- 1 1/2 cups of sour cream
Instructions
- In a large dutch oven, heat 5 Tbs butter over medium-high heat; add in onions with a pinch of salt and pepper, and cook until they become translucent (8-10minutes)
- Add sliced white mushrooms, and sliced garlic; stir in with onions
- Continue to stir to ensure nothing burns; keep an eye out for when the bottom of the dutch oven begins to brown, and the ingredients begin to stick. This is when you’ll pour 1/4 cup of white wine to deglaze the pan
- Remove your onion/mushroom mix from the dutch oven and place into another pot and cover; set aside.
- In the same large dutch oven, over medium heat, add in chopped portobellos and 1 cup of vegetable broth. Cover on medium for 4 minutes, stirring once at the mid point (2 minutes)
- After 4 minutes, turn heat down to medium-low and add in 2 Tbs of flour to thicken
- Add in the onions, mushrooms, and garlic you set aside earlier; stir to incorporate
- Add 1 can of mushroom soup, and bring to a simmer
- Prepare egg noodles (follow direction packages)
- Before serving stroganoff, add in 1 1/2 cups of sour cream (stir well), add salt and pepper to taste
Notes
- Depending on your preferred ratio of noodle to stroganoff, feel feel to cook less or more