September 7, 2011

Recipe: Portobello Stroganoff

So I'm still experimenting with various vegetarian foods that can satisfy a giant man use to eating large quantities of meat. Generally I am not a mushroom fan. at. all. But this recipe the bomb. It's not mushroomy at all and it actually tastes like stroganoff. While I don't really remember what meat or real stroganoff tastes like, Mr. Darcy (okay, should I stick with Mr. Darcy? Usually he gets called JCrew or Mr. GQ, so I think I might go with that), a regular consumer of rare steaks, says it tastes like legit stroganoff. So BOOM. Here is my modified recipe of one I snagged off (one of my favorite recipe resources).

photos by Sunflower and  CookinBug

  • 3 tablespoons butter
  • 1 large onion, chopped (I use vidalia)
  • 3/4 pound portobello mushrooms, sliced (I used 6oz or 3 large portobello mushroom caps)
  • 1 Clove garlic minced
  • 1/2T Worchestershire
  • 1/2 tsp soy sauce
  • 1T tomato paste (optional)
  • 1 1/2 cups vegetable broth
  •  1/2 cups sour cream
  • 3 tablespoons all-purpose flour
  • 1/4 cup chopped fresh parsley (or less, I don't think it really matters)
  • 8 ounces dried egg noodles
  1. 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.
  2. At the same time, melt butter in a large heavy skillet over medium heat. Add garlic. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms, Worchestershire, soy sauce and tomato paste (I lied, I've just been using a tablespoon of HP Sauce and some soy sauce, because that's what's been convenient and in my fridge. I bet A1 would work too). Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  3. 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.
  4. 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. Nom nom nom.

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