Portabella Stroganoff
Indulge in the velvety goodness of Portabella Stroganoff, a vegetarian twist on a classic comfort food favorite. This rich and creamy dish features hearty slices of portabella mushrooms sautéed to golden perfection, paired with a luscious sour cream and vegetable broth sauce infused with garlic, onions, and a hint of Dijon mustard. Enhanced with a touch of paprika and finished with fresh parsley, this stroganoff delivers depth of flavor in every bite. Served over tender egg noodles, it’s a satisfying meal that can be prepared in just 40 minutes, making it perfect for weeknight dinners. Whether you're a mushroom enthusiast or looking for a meatless main course, this recipe is a must-try for both flavor and ease.
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Recipe Information
Ingredients
- 4 large caps, sliced Portabella mushrooms
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large, finely chopped Yellow onion
- 2 minced Garlic cloves
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 ounces, cooked according to package instructions Egg noodles
Instructions
Cook the egg noodles according to package instructions, drain, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the sliced portabella mushrooms and cook until softened and golden, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and the chopped onion. Cook over medium heat until the onions are soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook the flour mixture for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in the vegetable broth, whisking to avoid lumps. Cook the mixture for 5 minutes, or until it thickens slightly.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix well to create a creamy sauce.
Return the cooked mushrooms to the skillet, stirring to combine them with the sauce. Season with salt and black pepper to taste.
Simmer the stroganoff over low heat for 5 minutes to allow the flavors to meld.
Serve the stroganoff over the cooked egg noodles and garnish with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 40.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 495 mg | 38% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
