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Portobello Mushroom Stroganoff

Portobello Mushroom Stroganoff
Recipe Date:
August 4, 2020
Serving Size:
2
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 8 ozs egg noodles
  • 1 tbsp olive oil
  • 2 tbsps butter
  • 16 ozs portobello mushrooms, chopped
  • 1/4 cup chopped asparagus
  • 2 garlic cloves, minced
  • 2 tbsps sun-dried tomatoes
  • 2 fresh thyme sprigs
  • 1 tsp smoked paprika
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsps flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1/4 cup chopped parsley, for garnish
Directions

Cook noodles according to package directions. Heat oil, butter and a splash of Chardonnay in a skillet. Add mushrooms, asparagus, garlic, sun dried tomatoes, and seasonings. Whisking constantly, add flour and cook over medium heat for 1 minute. Gradually add chicken broth. Stir in sour cream. Serve over noodles. Garnish with parsley and bell peppers.

Pair with Vinemark Cellars Pinot Noir