Portabello Stroganoff

Name: Portabello Stroganoff
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 4 cups of dried portabello mushrooms; 3 cups hot water; 4 tablespoons butter (or vegetable oil); 1 medium onion, chopped; 4 tablespoons flour; 2 tablespoons of vegetable bouillon; 2/3 cup white wine (chardonnay); 2 tablespoons chives, chopped; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 cup Greek yogurt

Submitted by presvicki

"A wonderful Vegetarian supper for a long winters night."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 4-6

ingredients

4 cups of dried portabello mushrooms
3 cups hot water
4 tablespoons butter (or vegetable oil)
1 medium onion, chopped
4 tablespoons flour
2 tablespoons of vegetable bouillon
²⁄₃ cup white wine (chardonnay)
2 tablespoons chives, chopped
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon white pepper
1 cup Greek yogurt

directions

Rehydrate the dry mushrooms with the hot water and set aside for 5 minute In a large pan saute the onions in butter on medium heat until they are translucent. Sprinkle the flour in the pan to make a paste and let cook on medium heat for 2-3 minute Meanwhile, drain the mushrooms and reserve mushroom liquid. Add 1/2 of the mushroom liquid into the saute pan and simmer until liquid until thick. Add the wine to the pan and simmer for 5 minute Add enough of the remainder mushroom liquid to make a creamy sauce. Finish the sauce with the salt, white pepper and chives. Serve over butter noodles. Garnish with the yogurt, if desired.

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RECIPE SUBMITTED BY

presvicki

I am a Pastor's wife and married to my best friend. My hobbies are cooking and collecting wonderful kitchen gadgets. I am a working mom and feel very bless with such a wonderful life!

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