Best Portabella Stroganoff Recipes
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
PORTABELLA STROGANOFF
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!
Provided by Bell4523
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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, Fat 11.8, SaturatedFat 7, Cholesterol 30.2, Sodium 413.7, Carbohydrate 8.5, Fiber 1.4, Sugar 4.4, Protein 3.3
PORTABELLA MUSHROOM STROGANOFF
Steps:
- 1. Puree tofu, lemon juice, cider vinegar, sea salt, tomato paste, Worcestershire sauce, garlic powder, pepper and white wine together in a blender or food processor until smooth and set aside. 2. Start water for pasta and cook according to package directions. 3. Sauté onion in soy margarine or olive oil in a large non-stick skillet until onion is soft and slightly golden. 4. Add sliced mushrooms to onions and continue to sauté for a few more minutes (you'll probably need to use two pans!). 5. Add blended tofu mixture to pan(s) and stir to combine. 6. Toss mushroom tofu sauce with fettuccine and serve!
PORTABELLA STROGANOFF
The original recipe came from a Betty Crocker's Healthy New Choices® cookbook. I, of course, made a few changes. (It's not quite as "healthy"; but, oh sooooo good!)
Provided by Kathy W
Categories Other Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Cook noodles according to package directions and drain.
- 2. While noodles are cooking, melt butter in a large skillet over medium heat. Cook garlic and onion, stirring occasionally, until transluscent, about 3-4 minutes.
- 3. Add mushrooms and cook until tender, stirring occasionally, about 5 minutes or so.
- 4. Stir in broth and ketchup. Cook 5 minutes, stirring occasionally.
- 5. Stir in about 3/4 cup sour cream, reduce heat and gently simmer about 5 minutes. - DO NOT BOIL.
- 6. Add pepper (and more sour cream if not thick enough to suit your taste). Serve over noodles.
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