FunGuy’s Portobello Mushroom Stroganoff

It’s time to get into the kitchen to twirl up a new FunGuy recipe that’s stroganoff the charts good!

Instead of going with the usual beef, we made this recipe all vegetarian by slicing our portobello mushrooms thinly and simmering them in a mix of white wine and vegetable broth until a thick flavorful sauce forms. Just stir in a good cup of sour cream to finish it off and give it that tangy signature flavor, and it’s on the table in half an hour! 

DIRECTIONS:

1. Bring a pot of water to a boil over high heat. Add the egg noodles and cook for about 8 minutes or until just cooked through. Once the pasta is cooked, transfer it to a colander and drain any excess water. Cover to keep warm until ready to serve.
2. While the pasta cooks, prepare mushrooms and sauce.
3. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Slice the mushroom caps thinly and set aside. Peel the onions and garlic cloves, then slice the onions thinly and mince the garlic.
4. Heat the olive oil in a sauté pan over medium heat. Add the onions and garlic and sauté 2-3 minutes. Add the sliced portobello mushrooms to the pan and cook, turning every 2-3 minutes, until the mushrooms have browned around the edges. Sprinkle the flour over the mushrooms and stir to allow it to soak up the oil, and allow it to cook about 2 minutes. Pour the wine into the pan and stir well to keep it from clumping. Pour the broth into the pan, again stirring well. Reduce the heat to medium low and allow the sauce to simmer 6-8 minutes.
5. Once the sauce has started to thicken, stir in the sour cream, and cook approximately 2-3 more minutes. Season with salt and black pepper, taste, and adjust seasoning as necessary.  Turn off the heat.
6. Serve the pasta with the portobello mushroom stroganoff on top! 

Have a Fun meal!