The Pioneer Woman Tasty Kitchen
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Portobello Mushroom Stroganoff

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Level: Easy

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Description

All I can say is… MAKE THIS RECIPE!! Preferably tonight, for your dinner. However, if you don’t have the ingredients, I understand. Make it tomorrow night then. Once you take a bite, you will have wished that you didn’t wait an extra day. Seriously. It’s ridiculous.

Ingredients

  • 2 Tablespoons Butter
  • 6 whole Large Portobello Mushrooms
  • 2 whole Shallots, Sliced
  • ½ cups White Wine
  • 1 tub Low-fat Cream Cheese
  • 1 cup Low Fat Sour Cream
  • 1 sprig Fresh Thyme
  • 2 teaspoons Fresh Ground Black Pepper
  • 1 teaspoon Salt, Or To Taste
  • Noodles

Preparation

Use whatever kind of noodles you want. Whole wheat egg noodles. Or gluten-free egg noodles. Or, I suppose, just regular ol’ egg noodles! Whatever you choose, make sure they are cooked and ready for this sauce!!

Now what? Well…

Start with the portobello mushrooms. Turn them so the stem is up, and gently pull off the stem. Toss it. Next, the brown skin on the top of the mushroom can be gently peeled off. Please do this too.

Cut up the mushroom. Aim for mouth-sized pieces. Put these to the side. Have your shallots ready. Put a sauce pan on the stove on medium-high heat. Warm the butter up until it’s foamy. Add shallots; cook until tender. Add the mushrooms. Cook. You will notice that the mushrooms soak up all the tasty butter. This is when you need to add that wine!!! And then stand nice and close and breathe in one of my favourite smells. Mmm. Ok. Now you can add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a little well. Into the well, put the cream cheese and sour cream. Stir it up, getting it nice and warm. Once soft and melty, stir in the mushrooms. Cook this and make it all hot and bubbly. However, don’t boil it. Never a good idea. Ok, so hopefully by now you’ve tasted it and decided whether or not it needs more salt. Once it’s adjusted accordingly, toss it on some of that pasta you’ve cooked, and EAT EAT EAT!!! And then I really expect you to tell me how good this is.

Good news: it reheats very well.

8 Comments

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UKSamantha on 10.19.2010

I made this last night for me and my better half (I am vegetarian whilst he is a meat eater), we both totally loved it and it will definately be getting made again real soon.

Thanks :o)

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kellyann on 9.22.2009

I’ve made this twice in as many weeks. I’m a sucker for stroganoff, but eat a meat-lite diet, and this was the perfect solution.

Absolutely fantastic.

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kella on 9.2.2009

i FINALLY made this tonight.

and i just have to say:

if there ever comes a time in our friendship that we have a huge fight and for some reason i declare that i am never speaking to you again? please just remind me of this night and this meal.

and all will be forgiven.

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goldbu on 8.27.2009

This was wonderful! I haven’t seen my husband eat something so fast in a while. He loves beef stroganoff, but I’m a vegetarian, this was the perfect dish for both of us.

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mixerstar on 8.3.2009

Ohh, looks good!

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