Portabella Mushroom Stoganoff
Recipe Courtesy of Join Us, Pull Up a Chair
2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese (I used a block of cream cheese)
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles
Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.
Add the thyme and black pepper. Cook down the wine until the pan is
almost dry. Push the mushrooms to the sides of the pan, making a well.
Add the cream cheese and sour cream. Stir the cream cheese and sour
cream together until it’s soft and melted. Stir in the mushrooms.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
To see other great recipes from Secret Recipe Club members, visit the links below!
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I love portobello mushrooms too. This recipe looks terrific!
ReplyDeleteBeautiful. It's been a while since I've made stroganoff...I think you've inspired me.
ReplyDeleteSo glad you liked it! It's one of my favorite meatless recipes!
ReplyDeleteYou are right with portobello mushrooms you forget the meat and it is still delicious.
ReplyDeleteLooks delicious! I'd love it with the portobello's!
ReplyDeleteHi Julie. I had your blog today and posted your salty caramel ice cream. A wonderful recipe and the smoothest ice cream ever! Thanks.
ReplyDeleteSounds really good Julie, and the mushrooms are very "meaty":@)
ReplyDeletethis recipe makes me wish i liked portabellas!
ReplyDeleteVisiting you from SRC! :) <3
I love the 'ol convince-your-husband-its-meat-when-its-not game. I do it often!
ReplyDeletebe sure to check out seasonalpotluck.com May is avocado and asparagus month! http://bit.ly/JZGxpz We'd love if you'd link up any recipes you may have!
YUMMY! I LOVE stroganoff. I'm marking this to make
ReplyDeleteStroganoff rocks and the fact that this meal is meat-free rocks even more :-)
ReplyDeleteIt sounds delicious! Mushrooms could make me forget about meat any night!
ReplyDeleteHi Julie,
ReplyDeletePortabella's are my favorite, and we would love this recipe.
Cooking with you in the SRC-B
Miz Helen
There is only one word for that recipe- devine.
ReplyDeleteOh.. I can smell it cooking now.
This is always such fun to party here with you...pass the stroganoff please!
ReplyDeleteI have never made stroganoff with just mushrooms before but this looks amazing. I'm bookmarking this to try later.
ReplyDeleteThis does look delicious. The wine, cheese and mushrooms must create incredible flavour!
ReplyDeleteMushrooms are such a great meatless meaty ingredient! Love this dish!
ReplyDeleteOooh these look soooo good!
ReplyDeleteMmmmm portabellos, bookmarked! Happy reveal day (a bit late:)
ReplyDeletePortobello mushrooms and Stroganoff sauce sound like the perfect match!
ReplyDelete