Portobello Mushroom Stroganoff

I wish we lived in an age where computers had smell-o-vision. Think about it…wouldn’t that be fantastic? If you need some convincing, let me help:

Yum, right? Don’t you wish you could smell it? Well, you can! You just have to make it yourself. No worries though–it’s a simple recipe and takes less than 30 minutes. You all should know by now that those are my favorite recipes!

Recently I’ve been trying to find more vegetarian dishes to cook because sometimes I feel like our family eats far too much meat. I stumbled across this stroganoff variation, and since I am a sucker for anything portobello mushroom I knew I had to give it a try! I adapted the recipe quite a bit (okay…a lot), but if you want to view the original recipe you can do so here.

Ahhh they look so yummy. Okay, okay…I’ll stop teasing you. Here’s the recipe:

What You Need:
3 tablespoons butter
1 tablespoon (2-3 cloves) garlic
1 medium sized onion
2 portobello mushroom caps, diced
4 medium sized crimini mushrooms, roughly chopped (optional, but delicious)
3 tablespoons flour
1 1/2 cups reduced sodium broth (veggie, beef, or chicken works fine)
1 tablespoon soy sauce
2-3 dashes Worcestershire sauce
1/2 cup sour cream
salt and pepper to taste
fresh parsley, as a garnish
8 oz egg noodles (pasta, rice, or even quinoa would be a nice variation as well)

The How To:
1. Over medium-high heat, melt the butter and saute the garlic and onions until the garlic is browned and the onions are somewhat translucent.

2. Add the portobello and the crimini mushrooms to the pan, and cook until they are browned.

3. Make a small well in the middle of the mushrooms, and add the flour. Let it cook for just a moment, and then stir it into the mushroom mixture. Salt and pepper the mushrooms to taste. Remember, don’t go overboard on the salt! You will still be adding broth and soy sauce. You can even omit the salt completely in this step if you so choose.

4. Pour in the broth of your choice. If you are trying to be strictly vegetarian, veggie broth works fine. I only had beef broth on hand, and it created a wonderful flavor. Use whatever you prefer!

5. Stir well, making sure the flour has completely incorporated into the broth and that there are no lumps. Add the soy sauce and Worcestershire sauce, stir, and barely bring to a boil. Allow it to cook like this for a minute or two so that the broth reduces a bit and the flour begins to thicken it slightly.

6. Add in the sour cream and mix to ensure it is completely blended. Lower the heat and continue to cook until the sauce thickens to your liking.

7. As your sauce sits on low or warm, stir it occasionally. Meanwhile, bring a pot of water to a boil and cook your egg noodles according to the directions on the package. Do not over cook the noodles! Al dente pasta just tastes better.

8. Serve the noodles with the sauce on top, and garnish with parsley if you so choose.

Here, taste the sauce. Isn’t it delicious?!

The fresh herbs at my supermarket didn’t look particularly inviting, so I decided to omit the parsley, but oh man it would be delicious with it as a garnish. It’s so yummy either way, though!

I hope you enjoy this as much as I did! Haha we have made this two times since Saturday already. That’s how good it is!

Linking up with Delicious Dish Tuesday, Tuesday’s Table, and Hot Momma’s Kitchen!