Portabella Stroganoff Recipe

Name: Portabella Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Chop portobello caps into 1 inch cubes.
2
Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
3
Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
4
Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
5
Cover and simmer about 5 minutes more.
6
Mix vegetable seasoning and flour in a small container.
7
Add flour mixture gradually into mushroom mixture, stirring constantly.
8
Boil and stir 1 minute more.
9
Reduce heat to low and stir in sour cream (or alternative).
10
Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Portabella Stroganoff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portabella Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions