PORTABELLA STROGANOFF
A vegetarian take on classic beef stroganoff. This lightly creamy pasta dish is packed with portabella mushrooms and full of flavor from red wine and Tamari.
Provided by Oh My Veggies
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
- Add the broth, Tamari, Worcestershire, liquid smoke, salt, smoked paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
- Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve.
Nutrition Facts : Calories 382 kcal, Sugar 6 g, Sodium 506 mg, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 55 g, Fiber 4 g, Protein 14 g, Cholesterol 49 mg, UnsaturatedFat 8 g, ServingSize 1 serving
MUSHROOM STROGANOFF
Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays - or any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
- Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
- Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
- Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.
PORTABELLA STROGANOFF
Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain noodles as directed on package.
- While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
- Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.
Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
PORTOBELLO MUSHROOM STROGANOFF
This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!
Provided by Renee
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cook egg noodles according to package directions to al dente. Drain and set aside. (Tip: Do this while the stroganoff is cooking.)
- In a small bowl, combine flour, paprika, remaining salt, and pepper. Set aside.
- Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and cook until they soften and begin to turn slightly brown on the edges, stirring occasionally; about 5 minutes. Add the garlic and cook an additional minute.
- Add mushrooms. Sprinkle in ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half, an additional 2-3 minutes.
- Sprinkle the flour-seasoning mixture over cooked mushrooms and toss to thoroughly combine.
- Add broth, wine, and Worcestershire sauce to mushroom mixture and stir.Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
- Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
- Serve over cooked egg noodles.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 45 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 569 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
PORTOBELLO MUSHROOM STROGANOFF RECIPE - (5/5)
Provided by The_Knittymommy
Number Of Ingredients 7
Steps:
- Cook your egg noodles according to package directions. Place cooked noodles on your preferred serving dish. Saute onions and garlic in olive oil. Add sliced mushrooms and cook until liquids have evaporated. Remove mushrooms from pan and set aside. Deglaze pan with beef broth and scrape all the bits and pieces left behind, if any. Allow to simmer to evaporate a bit of the liquid. Lower the heat and add mustard and sour cream and stir well. Return mushrooms to sauce to heat completely through. Pour mushrooms and sauce over egg noodles and serve immediately.
PORTABELLA STROGANOFF
I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes!
Provided by Bell4523
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop portobello caps into 1 inch cubes.
- Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
- Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
- Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
- Cover and simmer about 5 minutes more.
- Mix vegetable seasoning and flour in a small container.
- Add flour mixture gradually into mushroom mixture, stirring constantly.
- Boil and stir 1 minute more.
- Reduce heat to low and stir in sour cream (or alternative).
- Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).
Nutrition Facts : Calories 145.4, Fat 11.8, SaturatedFat 7, Cholesterol 30.2, Sodium 413.7, Carbohydrate 8.5, Fiber 1.4, Sugar 4.4, Protein 3.3
CHICKEN PORTOBELLO STROGANOFF
Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention. -Katie Rose, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. , Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.
Nutrition Facts : Calories 454 calories, Fat 34g fat (17g saturated fat), Cholesterol 158mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
PORTOBELLO STROGANOFF
Make and share this Portobello Stroganoff recipe from Food.com.
Provided by Chef shewmake
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fix egg noodles according to package directions.
- Melt butter in a large skillet.
- Add onion and cook over medium heat until soft.
- Add mushrooms and cook on medium high until soft. Remove from heat.
- In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
- Add mushrooms and reduce heat to low.
- In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
- Serve over cooked egg noodles and garnish with parsley.
Nutrition Facts : Calories 541.7, Fat 29.6, SaturatedFat 17.4, Cholesterol 108.7, Sodium 129.6, Carbohydrate 57.4, Fiber 4.1, Sugar 4.4, Protein 14.2
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