Portabella Stroganoff

photo by danakscully64


- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
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 1/2 cup plain yogurt or 1/2 cup soy yogurt
directions
- 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!).
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Reviews
-
I bought some portabella mushroom and came to find a recipe to use them. I made a few tweaks. I used chicken reduced-sodium loose bouillon to make the broth, and again instead of the veg seasoning. I used a butter-flavored cooking spray to lighten it up. I added more garlic (can't help it, garlic is a favorite here), and fat free sour cream. I had to add a half cup of water with the flour because it had cooked dry, but it worked just fine. The BEST part of this whole thing is that only 2 Points if you are on Weight Watchers! I served it over whole-grain rotini and it was delicious. Thanks for a great recipe!
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Very good!! We liked this recipe. We aren't worried about keeping things vegetarian, and I made this just because we love mushrooms. I feel that there could/should have been more mushrooms. Also, I had beef broth in the fridge, so I used that. I used FF sour cream and I added 1 tbsp of worcestershire sauce. Lastly, I used cornstarch rather than flour to thicken- one tsp dissolved in water. This recipe took absolutely no time to make, which is nice, and it smelled so good. We served over whole wheat pasta.
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RECIPE SUBMITTED BY
I'm a nurse in a big pediatric ER and on my days off I love to cook big yummy dinners. I also love riding my horse and being outside