Portobello Mushroom Stroganoff

By KatrinaB

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pound portobello mushrooms, sliced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups water
• 2 teaspoons Better than Bouillon mushroom base
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup chopped fresh parsley
• 1 pound dried egg noodles
• 2 cups sour cream

Preparation

Step 1

Melt 1 tablespoon butter and olive oil in a large heavy skillet over medium heat. Add onion, and cook 3-4 minutes. Next add mushrooms, salt and pepper. Cook mushrooms 4-5 minutes.

Meanwhile, in a small sauce pan bring water to boil and stir in mushroom base. Pour mushroom broth over mushrooms and cook uncovered 20 minutes.

Next, in a small sauce pan set over medium heat melt 2 tablespoons butter and stir in flour to make a roux. Slowly whisk heavy cream and cook 2 minutes. Add to mushroom mixture.

Meanwhile, bring a large pot of salted water to a boil. Add egg noodles, and cook 8 minutes. Remove from heat, drain, and return to the pot. Stir in the mushroom mixture, sour cream and chopped parsley.