Portobello Stroganoff Recipes

Steps:

• In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. , Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.

Steps:

• Cook and drain noodles as directed on package.
• While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
• Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.

Steps:

• Fix egg noodles according to package directions.
• Melt butter in a large skillet.
• Add onion and cook over medium heat until soft.
• Add mushrooms and cook on medium high until soft. Remove from heat.
• In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
• Add mushrooms and reduce heat to low.
• In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
• Serve over cooked egg noodles and garnish with parsley.

Steps:

• 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!).

Steps:

• 1. Dissolve the arrowroot starch in 2 cups of water and set aside.
• 2. Heat the olive oil in a large skillet over med. high heat. Add the shallots and onion, saute 5 minutes.
• 3. Add the garlic, mushrooms and thyme and saute another 15 minutes.
• 4. In a cast iron skillet heat 1 teaspoon of the olive oil and saute the seitan over medium heat until it is brown and crispy. This should take about 25 minutes. I had to do mine in two batches.
• 5. Note: If you use store bought seitan it should take about 10 minutes to do this. I used store bought and did the seitan on each side for about 3-5 minutes.
• 6. Back to the large skillet: Add the salt, wine and paprika. Turn the heat up high and reduce the liquid for about 10 minutes.
• 7. Lower the heat to med-high and add the water/arrowroot mixture, stir well until it thickens about 5 minutes. Add the nutritional yeast and stir until the yeast dissolves. Add the milk, mustard and bring the heat down to low. DO NOT BOIL, it will make the soy milk and mustard taste bitter. Add the cooked seitan and peas and let sit for about 10 more minutes.
• 8. You can either divide the rice/noodles up into separate bowls or do like I did and put it on a huge casserole dish and top with the Seitan. Tofu Sour cream tastes great with this also.
• 9. Serve Warm
• 10. Enjoy!