Best 2 Portobello Mushroom Stroganoff Recipes

Indulge in a delightful culinary journey with our portobello mushroom stroganoff recipes, a vegetarian twist on the classic beef stroganoff. This hearty and flavorful dish features succulent portobello mushrooms as the star ingredient, offering a meaty texture and umami-rich taste. Smothered in a creamy and tangy sauce, the mushrooms are complemented by tender vegetables and aromatic herbs.

This collection presents two variations of portobello mushroom stroganoff to cater to different preferences. The first recipe offers a traditional approach, using a rich and flavorful homemade sauce made from scratch. The second recipe provides a quicker and simpler option, utilizing a store-bought stroganoff sauce mix to save time and effort. Both recipes promise a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion.

Whether you are a seasoned home cook or a beginner in the kitchen, these recipes provide clear and concise instructions to guide you through the cooking process. With easily accessible ingredients and minimal preparation time, you can whip up a delectable portobello mushroom stroganoff that will impress your family and friends.

So, get ready to tantalize your taste buds with this delectable vegetarian take on the classic stroganoff. Dive into our recipes and discover the perfect combination of flavors and textures that will leave you craving for more.

Here are our top 2 tried and tested recipes!

PORTOBELLO MUSHROOM STROGANOFF

Portobello Mushroom Stroganoff image

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

Ingredients

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

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

PORTOBELLO MUSHROOM STROGANOFF RECIPE - (5/5)

Portobello Mushroom Stroganoff Recipe - (5/5) image

Provided by The_Knittymommy

Number Of Ingredients 7

Ingredients

2 large Portobello mushroom caps, sliced into bite-sized chunks
1/2 Yellow/Spanish Onion, chopped
2 cloves of garlic, crushed
1 cup of beef broth(canned or made form bullion will suffice)
1 tsp Dijon Mustard
1/2 C Sour Cream
1/2 Package Extra Wide Egg Noodles

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.

Tips:

Use a variety of mushrooms. Portobello mushrooms are the star of this dish, but you can also add other types of mushrooms, such as cremini or shiitake, for a more complex flavor.
Don't overcrowd the pan. When cooking the mushrooms, make sure to give them enough space so that they can brown properly. If you overcrowd the pan, they will steam instead of brown.
Use a good quality white wine. The white wine you use in this dish should be something that you would enjoy drinking on its own. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well.
Don't overcook the mushrooms. Portobello mushrooms are best when they are cooked until they are tender but still have a little bit of bite to them. If you overcook them, they will become tough and chewy.
Serve immediately. Portobello mushroom stroganoff is best served immediately after it is made. The mushrooms will start to lose their flavor if they sit for too long.

Conclusion:

Portobello mushroom stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover mushrooms. The rich and creamy sauce is perfect for serving over rice, pasta, or mashed potatoes. With its hearty flavor and satisfying texture, this dish is sure to please everyone at the table.