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Triple Mushroom Stroganoff
A vegetarian mushroom stroganoff with cremini, portobello and white button mushrooms.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1/2 lb white button mushrooms, sliced
- 1/2 lb cremini mushrooms, sliced
- 1/2 lb baby portobello mushrooms, sliced
- 2 cups diced onion
- 1 TBSP cooking oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves minced garlic
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups vegetable broth
- 1/3 cup sour cream
- 1 lb egg noodles
Directions
- Heat oil in a large pan over medium-high heat and cook onions and mushrooms with the salt and pepper, about 5 minutes or until mushrooms begin to brown and onion softens, add the garlic and cook 1 more minute. Take off the heat and pour mushroom mixture into a bowl along with any juices and set aside.
- Cook egg noodles according to package directions, drain and set aside.
- Clean out the pan and melt the butter of medium heat. Stir in the flour and cook about 2 minutes, stirring constantly, until no white flour remains. Slowly pour in the broth and bring to a boil, reduce heat to low and simmer, stirring occasionally, until sauce becomes slightly thickened, about 2 minutes.
- Add the mushrooms and any juices to the sauce and cook, stirring occasionally, about 5 more minutes.
- Take off the heat and stir in sour cream. Add salt and pepper to taste and serve over the egg noodles.
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