Portabella Mushroom Stroganoff recipe
This meatless stroganoff features meaty mushrooms as a chewy, hearty entrée. Enjoy this with both the vegetarian and non-vegetarian in your family.
Ingredients List:
3 tablespoons unsalted butter
1 pound portabella mushrooms, sliced
1 yellow onion, thinly sliced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup all-purpose flour, divided
1 cup mushroom broth
1 ½ cups sour cream
Cooked noodles
2 tablespoons minced fresh parsley
Directions:
1. Melt butter in a large skillet over high heat. Add mushrooms and cook until browned on both sides, 3 to 4 minutes total, stirring to prevent burning. Remove from skillet and set aside.
2. Add onions, salt, and pepper to skillet; cook until softened, 4 to 6 minutes. Turn heat down to medium, add flour, and cook 2 minutes, stirring to prevent burning.
3. Add broth to skillet, turn heat to high, and bring to a boil, stirring to break down any clumps. Simmer until slightly thickened and saucy, about 5 minutes. Stir in sour cream and mix well. Serve over cooked noodles and garnish with parsley.
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