Portobello Mushroom Stroganoff

Recipe View Cook the Noodles: 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 well, and set aside.

Recipe View Sauté the Aromatics and Mushrooms: In a large, heavy-bottomed skillet, melt butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Increase the heat to medium-high, add the sliced portobello mushrooms, and cook until they release their moisture and become nicely browned, about 8-10 minutes. Transfer the mushroom mixture to a bowl and set aside.

Recipe View Create the Stroganoff Sauce: In the same skillet, pour in the vegetable broth, making sure to scrape up any browned bits from the bottom of the pan for extra flavor. Bring the broth to a boil and cook until it has reduced by about one-third, concentrating the flavors, about 5-7 minutes. Reduce the heat to low and return the cooked mushroom and onion mixture to the skillet.

Recipe View Thicken the Sauce: Remove the skillet from the heat temporarily. In a small bowl, whisk together the sour cream and flour until smooth. This will prevent lumps from forming in the sauce. Gently stir the sour cream mixture into the mushroom mixture in the skillet until well combined. Return the skillet to low heat and continue cooking, stirring constantly, until the sauce thickens to your desired consistency, about 3-5 minutes.

Recipe View Finish and Serve: Stir in the chopped fresh parsley and season to taste with salt and freshly ground black pepper. Serve the portobello mushroom stroganoff immediately over the cooked egg noodles. Garnish with extra parsley, if desired.