Monday, May 14, 2012

Portabella Mushroom Stroganoff - SRC

Hard to believe it's time for the Secret Recipe Club reveal for May already!  Seems like I was just looking through the recipes over at, Join Us, Pull Up A Chair,  my assigned blog for the month.  Keeping with my pattern for SRC, I made a savory recipe again this month.   Heather's blog features lots of great savory recipes, making it hard to narrow it down to just one!  We love portabella mushrooms and their meatiness helps me convince my husband a meal without meat is still a meal.  We both enjoyed the hearty, creamy texture of this dish.  It's a keeper we will make again!

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.


  1. I love portobello mushrooms too. This recipe looks terrific!

  2. Beautiful. It's been a while since I've made stroganoff...I think you've inspired me.

  3. So glad you liked it! It's one of my favorite meatless recipes!

  4. You are right with portobello mushrooms you forget the meat and it is still delicious.

  5. Looks delicious! I'd love it with the portobello's!

  6. Hi Julie. I had your blog today and posted your salty caramel ice cream. A wonderful recipe and the smoothest ice cream ever! Thanks.

  7. Sounds really good Julie, and the mushrooms are very "meaty":@)

  8. this recipe makes me wish i liked portabellas!
    Visiting you from SRC! :) <3

  9. I love the 'ol convince-your-husband-its-meat-when-its-not game. I do it often!
    be sure to check out May is avocado and asparagus month! We'd love if you'd link up any recipes you may have!

  10. YUMMY! I LOVE stroganoff. I'm marking this to make

  11. Stroganoff rocks and the fact that this meal is meat-free rocks even more :-)

  12. It sounds delicious! Mushrooms could make me forget about meat any night!

  13. Hi Julie,
    Portabella's are my favorite, and we would love this recipe.
    Cooking with you in the SRC-B
    Miz Helen

  14. There is only one word for that recipe- devine.
    Oh.. I can smell it cooking now.

  15. This is always such fun to party here with you...pass the stroganoff please!

  16. I have never made stroganoff with just mushrooms before but this looks amazing. I'm bookmarking this to try later.

  17. This does look delicious. The wine, cheese and mushrooms must create incredible flavour!

  18. Mushrooms are such a great meatless meaty ingredient! Love this dish!

  19. Oooh these look soooo good!

  20. Mmmmm portabellos, bookmarked! Happy reveal day (a bit late:)

  21. Portobello mushrooms and Stroganoff sauce sound like the perfect match!


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