PORTABELLA STROGANOFF RECIPES

Name: Portabella Stroganoff
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 4 cups uncooked egg noodles (8 ounces); 2 tablespoons margarine or butter; 1 package (8 ounces) sliced mushrooms (3 cups); 4 portabella mushroom caps (5 ounces), cut into bite-size pieces (2 1/2 cups); 1 medium onion, chopped (1/2 cup); 1 clove garlic, finely chopped; 3/4 cup Progresso™ beef broth (from 32 oz carton); 2 tablespoons ketchup; 1/2 cup sour cream; Freshly ground pepper; Chopped fresh parsley, if desired

PORTABELLA STROGANOFF RECIPE - BETTYCROCKER.COM

Portabella Stroganoff Recipe - BettyCrocker.com image

Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 cups uncooked egg noodles (8 ounces)
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
4 portabella mushroom caps (5 ounces), cut into bite-size pieces (2 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3/4 cup Progresso™ beef broth (from 32 oz carton)
2 tablespoons ketchup
1/2 cup sour cream
Freshly ground pepper
Chopped fresh parsley, if desired

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 , CarbohydrateContent 37 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 340 mg

PORTABELLA STROGANOFF RECIPE - FOOD.COM

Portabella Stroganoff Recipe - Food.com image

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!

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups white button mushrooms, chopped. (6 oz. or so)
3 large portabella mushroom caps (about 3/4 a pound (or more)
2 tablespoons butter
1/2 cup vegetable broth
1 tablespoon ketchup
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup onion, chopped
1 1/2 tablespoons flour
1 teaspoon vegetable seasoning
1/2 cup plain yogurt or 1/2 cup soy yogurt

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, FatContent 11.8, SaturatedFatContent 7, CholesterolContent 30.2, SodiumContent 413.7, CarbohydrateContent 8.5, FiberContent 1.4, SugarContent 4.4, ProteinContent 3.3

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