This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
5 from 1 vote

Portobello Mushroom Stroganoff

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
Prep Time30 mins
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Course: Main Course
Cuisine: Comfort Food
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 tsp olive oil
  • 2 tsp butter
  • 1 large sweet onion finely chopped
  • 2 large cloves garlic minced
  • 2 lbs Baby Portabello mushroons cleaned and sliced thick (Or 4 large Portobellos)
  • 1 tsp Kosher salt
  • ¼ cup flour
  • 1 tsp paprika
  • ¼ tsp freshly ground pepper
  • ¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
  • ½ cup vegetable broth
  • 1 Tbls Worcestershire sauce vegetarian
  • 3 cups fresh baby spinach leaves
  • ½ cup light sour cream

Instructions

  • Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
  • Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half.
  • Meanwhile, cook egg noodles according to package directions, drain and set aside.
  • In a small bowl, combine flour, paprika, remaining salt, and pepper.
  • Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
  • Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine. 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 or rice.
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