Portobello Stroganoff

1. 1

   Fix egg noodles according to package directions.

2. 2

   Melt butter in a large skillet.

3. 3

   Add onion and cook over medium heat until soft.

4. 4

   Add mushrooms and cook on medium high until soft. Remove from heat.

5. 5

   In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.

6. 6

   Add mushrooms and reduce heat to low.

7. 7

   In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.

8. 8

   Serve over cooked egg noodles and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.