Serves: 4

  Prep. Time: 10 minutes

  Cook Time: ​40 minutes

  Difficulty:  Medium

Mushroom Stroganoff

Stroganoff (or Stroganov) is a Russian dish, traditionally made with slices of beef fillet in a mushroom cream sauce, served over rice or noodles.  This vegetarian version substitutes slices of meaty Portobello mushrooms in place of the beef and uses heavy whipping cream rather than the more traditional sour cream.  It’s easy to prepare, comes together quickly
and will satisfy even the heartiest of appetites.  If you like a little bit more of the sauce, increase the vegetable stock to 2 cups and the cream to 1 cup.

What You Do

1.  Clean Portobello mushrooms by wiping away any loose dirt with a damp paper towel. Gently remove stems and discard. Cut each mushroom cap into slices the length of the mushroom and about 1/4 to 1/2 inch thick.

2. In a large, deep skillet melt 1 tablespoon of butter over high heat.  Arrange a batch of the Portobello slices in a single layer and sear both sides until just beginning to brown, about 1 to 2 minutes per side.  

3.  Transfer the mushrooms to a large plate and repeat with another tablespoon of butter and batch of slices until you have seared all of the Portobellos.  (This should take you 3 to 4 batches, depending on the size of your skilled and your slices.)

4.  In the same large skillet, melt another 2 tablespoons of butter.  Add the minced shallot and onion and sauté over high heat, stirring often, for 3 to 5 minutes or until the onion is softened and just beginning to brown.

5.  Add the sliced button mushrooms and continue to cook over medium-high heat until mushrooms give off their liquid and the liquid has cooked off; about 10 to 12 minutes. Stir frequently to keep the mixture from burning.

6.  Meanwhile, bring a large stock pot of water to boil.  Once the Portobello slices have cooled slightly cut each slice in half and return to the plate.

7.  Slowly add the vegetable stock, scraping any browned bits from the bottom of the pan. Add the brandy and reduce the heat to medium-low.  Simmer until the sauce thickens slightly and begins to coat the button mushrooms, about 10 to 12 minutes.

8.  While the sauce thickens, add the egg noodles to the pot of boiling water.  Cook according to package directions.

9.  When the mushroom mixture has thickened, reduce the heat to low and stir in the Dijon mustard and whipping cream.  Add the Portobello slices and any juices that have collected on the plate.  Adjust the
salt and pepper to taste and warm the mixture over low heat until the Portobello slices are heated through, about 3 minutes.

10.  When egg noodles are finished, drain the water and return the noodles to the pot.  Add remaining butter and toss gently until butter is melted.  Divide the noodles evenly among 4 wide, low bowls. Ladle the mushroom and sauce mixture over the noodles and serve immediately.

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What You Need

2 1/2 lb. Large Portobello mushrooms

8 tbsp. Unsalted butter

1 Shallot; minced finely

1/2 Medium sweet yellow onion;  minced finely

1 lb. Button mushrooms; cleaned
and sliced thickly

1 c. Vegetable stock or broth

2 tbsp. Brandy (optional)

1 1/2 tbsp. Dijon mustard

3/4 c. Heavy whipping cream


Freshly ground black pepper

1 lb. Dried wide egg noodles

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