Portobello Mushroom Stroganoff

So this is what I made yesterday. I was a bit nervous at first but it turned out nicely and I really enjoyed it.

(I did make a couple changes. Not all the mushrooms I put in were Portobello and I added some garlic, and omitted the parsley, simply because I didn't have any on hand. Instead of using vegetable broth, I used Better than Bouillon, No Beef Base.I also didn't remove the cooked mushrooms to a bowl, like it says to in step 2, and just mixed the flour in a bowl of a half cup of cold water (so it didn't clump) and added it to the warm broth, and it still turned out yummy. OH! And the recipe only serves 4, so I doubled it.)

Portobello Mushroom Stroganoff

Ingredients

* 3 tablespoons butter
* 1 large onion, chopped
* 3/4 pound portobello mushrooms, sliced
* 1 1/2 cups vegetable broth
* 1 1/2 cups sour cream
* 3 tablespoons all-purpose flour
* 1/4 cup chopped fresh parsley
* 8 ounces dried egg noodles

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.