Portobello Mushroom Stroganoff

Mushroom stroganoff plated on large dinner plate, with salad in background.

This hearty Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! Easy to make and ready to serve in just 30 minutes!

Course Main Course

Cuisine American, Comfort Food

Diet Vegetarian

Prep Time 30

Total Time 30

Servings servings

Calories 343kcal

Author Renee

Equipment

1 Enameled Cast Iron Skillet or heavy skillet

Ingredients

2 tablespoons butter
1 tablespoons olive oil
1 large onion peeled and thinly sliced end to end (8 ounces)
2 teaspoons garlic minced or pressed
1½ pounds Baby Bella mushrooms sliced ⅛-¼ inch thick
¼ cup flour We recommend using Wondra
1 teaspoon paprika
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper
¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
½ cup vegetable broth or beef broth
1 tablespoon Worcestershire sauce
3 cups baby spinach leaves coarsely chopped
½ cup sour cream
water as needed, up to ¾ cup
8-10 ounces egg noodles uncooked

US Customary - Metric

Instructions

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.

Notes

Mushrooms: Cremini mushrooms, commonly marketed as baby bellas or baby portobellos mushrooms, are simply juvenile portobello mushrooms. You may also find cremini mushrooms marketed as cremino, common brown, and Roman mushrooms.

Worcestershire: Regular Worcestershire sauce is made with fish sauce or anchovies, so it isn't vegetarian. If you want to keep this recipe wholly vegetarian, simply use a vegan W-sauce.

Serving: Traditionally, stroganoff is served over wide egg noodles. You can mix them into the sauce before serving, or serve the sauce separately over hot noodles. (For ease of serving, we prefer to mix them in.)

We also enjoy this recipe served over brown or white rice.

Nutrition