PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- 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.
- 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.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
STROGANOFF STUFFED PORTABELLAS
These savory stuffed mushrooms are a great way to add extra nutrients to dinnertime.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with foil.
- In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover and allow sauce to thicken, about 5 minutes.
- Meanwhile, clean mushrooms by gently wiping outsides of caps with damp paper towel or soft brush. Pop out stems. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet. Spoon stroganoff mixture into each mushroom. Top with cheese.
- Bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted. Top with parsley.
Nutrition Facts : Calories 500, Carbohydrate 39 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g
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