Recipe :: Portobello Mushroom Stroganoff
I made this last week and it was absolutely delicious! I found this recipe on Food.com and adapted it to make it healthier by substituting the butter for olive oil and the heavy cream for Silk® Creamer. I didn’t have any vegetable broth on hand, so I used 1 ½ cups of heated water with two vegetable bouillon cubes dissolved in it. I served it over spinach tagliatelle noodles. Delicious!
2 tablespoons olive oil, and
2 tablespoons olive oil
1 large shallots, minced
3 cups Portobello mushrooms, cubed
1 ½ cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup Silk® creamer
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper
- In a large saucepan, heat olive oil over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the saucepan and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate saucepan, melt the second amount of olive oil over medium heat.
- Stir the flour into the olive oil until absorbed to make a roux.
- Pour the roux into the mushroom mixture, stir well and bring to a boil. Turn down the heat and stir until thickened.
- Stir in the Silk® creamer, parmesan cheese, thyme and parsley.
Voila! A vegetarian stroganoff that could rival a meat version.