What is a person to do with 20 portobello mushrooms? I think I mentioned once before that my neighbour often brings home large amounts of food from his job and shares with us. Once he gave us a giant bag of poppy seeds, where I made some poppy seed lemon loaf. I still have poppy seeds… Now he has given us 20 portobello mushrooms and unlike poppy seeds, they need to be used fast or they will rot. To use them up quickly, I made a portobello mushroom stroganoff and a portobello mushroom soup. In this post I am sharing the stroganoff, and in a future post I will share the soup!

This recipe made enough servings for my husband and I to have dinner, and then each bring leftovers for lunch, for two days! 

Ingredients for this recipe were what I have in my pantry; except for the egg noodles. Stroganoff is typically served on egg noodles….if, like me, you don’t have egg noodles, you can use any kind of pasta. I used brown rice pasta shells and it turned out great!

To start, everything needs to be sautéed. Heat a pan on the stove and add the olive oil and butter; once the butter is melted, add onion and garlic and sauté until soft, about 15 minutes. 

For the portobello mushrooms, you should remove the stems and gils of the mushroom. I just snapped the stem off. 

Then I used a spoon to scrape the gils off. 

Next add in the chopped mushrooms, dried thyme, salt and pepper and let cook until soft and browned, while stirring, about 10 minutes. Remove the cooked onions, garlic and mushrooms and set aside. Add chicken broth and wine to the pan and bring to boil and cook until reduced by half. Be sure to stir in any browned bits that were left in the pan. 

Reduce heat to low and add the onions, garlic and mushrooms back to the pan. Meanwhile, in a small bowl, mix together the flour and Greek yogurt. Add Greek yogurt and flour mixture to the pan and continue to cook over low heat until the mixture thickens. Season with salt and pepper to taste. Serve over pasta or egg noodles. 

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Portobello Mushroom Stroganoff

A stroganoff recipe using meaty portobello mushrooms instead of beef!

Ingredients

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 onion diced
• 2 cloves garlic minced
• 10 portobello mushrooms cut up into cubes
• Salt and pepper
• 1 tsp. dried thyme
• 1 cup chicken broth
• 1/2 cup white wine
• 1 1/2 cup Greek yogurt
• 3 Tbsp. flour
• Cooked pasta

Instructions

1. Heat a pan on the stove and add the olive oil and butter; once the butter is melted, add onion and garlic and sauté until soft, about 15 minutes.
2. Add in the chopped mushrooms, dried thyme, salt and pepper, and let cook until soft and browned, about 10 minutes.
3. Remove the cooked onions, garlic and mushrooms and set aside.
4. Add chicken broth and wine to the pan and bring to boil and cook until liquid is reduced by half.
5. Reduce heat to low and add the onions, garlic and mushrooms back to the pan. Meanwhile, in a small bowl, mix together the flour and Greek yogurt. Add Greek yogurt and flour mixture to the pan and continue to cook over low heat until the mixture thickens.
6. Season with salt and pepper to taste.
7. Serve over pasta or egg noodles.

How would you use up 20 portobello mushrooms?