Usually when I think of stroganoff, I think of that creamy, beefy dish my mother used to make, served over noodles. This recipe for mushroom stroganoff has no meat in it. If you needed to you could make it completely vegan.
This is another recipe that has left out some information. I suggest that after you set the mushrooms and onions aside, you bring the broth to a boil, add the sour cream, then the rest of the ingredients, reduce the heat to thicken and then return the mushrooms and onions to the pan. Serve over the cooked noodles.
1 med onion
3 Tbs butter
1 pkg or 1 large portabello mushrooms
1 1/2 c chicken broth
1 1/2 c sour cream
3 Tbs flour
salt & pepper to taste
8 oz medium egg noodles (cooked)
1 bunch fresh chopped parsley
In a skillet over low flame, sauce onion in butter until soft. Raise heat, add mushrooms & continue to cook mushrooms until browned. Remove these to a bowl. In the same skillet, add chicken broth. Bring to a boil, add [remaining ingredients?] to broth. Bring to a boil. Reduce heat.