DUNHAM CELLARS WINE CLUB - OCTOBER 2015
PORTOBELLO MUSHROOM STROGANOFF
-Recipe courtesy of allrecipes.com
• 3 Tablespoons butter
• 1 large onion, chopped
• ¾ pound Portobello mushrooms, sliced
• 1 ½ cups vegetable broth
• 1 ½ cups sour cream
• 3 Tablespoons all-purpose flour
• ¼ cup fresh Italian parsley, chopped
• 8 ounces dried egg noodles
Oven Steamed BBQ Ribs
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, about 7 minutes. Remove from heat, drain and set aside.
Melt butter in a large heavy skillet over medium heat. Add onion and cook, stirring until softened. Turn the heat up to medium-high and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner and continue cooking over low heat just until the sauce thickens. Stir in the parsley and season with salt and pepper to taste. Serve over cooked egg noodles.