Portabello Stroganoff

Name: Portabello Stroganoff
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; 23 cup white wine (chardonnay); 2 tablespoons chives, chopped; 14 teaspoon salt; 14 teaspoon white pepper; 1 cup Greek yogurt

11 ingredients

7 steps

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
23 cup white wine (chardonnay)
2 tablespoons chives, chopped
14 teaspoon salt
14 teaspoon white pepper
1 cup Greek yogurt

Directions

1

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.
2

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.
3

Add 1/2 of the mushroom liquid into the saute pan and simmer until liquid until thick.
4

Add the wine to the pan and simmer for 5 minute Add enough of the remainder mushroom liquid to make a creamy sauce.
5

Finish the sauce with the salt, white pepper and chives.
6

Serve over butter noodles.
7

Garnish with the yogurt, if desired.