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.
PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
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 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.
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 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
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
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
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.
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