Portobello Mushroom Stroganoff

This recipe is a quick and easy vegetarian variation of beef stroganoff. So, mushroom lovers unite! This one's for you. :-)

Portobello Mushroom Stroganoff

3 Tbsp butter

1 large onion, diced

3/4 lb. portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 Tbsp all purpose flour

8 oz dried egg noodles

salt and pepper to taste

1. Prepare egg noodles according to package directions. Boil until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. While egg noodles cook, melt butter in a large saute pan over medium heat. Add onion and cook for two minutes or until softened.
3. Increase heat to medium-high and add sliced mushrooms. Cook for an additional five minutes, or until mushrooms are wilted and browned. Transfer mushroom mixture to a bowl and set aside.
4. In the same pan, stir in vegetable broth. Bring to a boil and cook until the broth has reduced by 1/3.
5. Reduce heat to low, return the mushroom mixture to the pan, and remove pan from heat.
6. Stir together sour cream and flour, then blend into mushroom mixture.
7. Return pan to burner and continue cooking over low heat until the sauce thickens.
8. Season to taste with salt and pepper. Serve over cooked egg noodles.