recipe: portobello mushroom stroganoff

taken from: allrecipes.com

changes: substituted chicken broth instead of veggie, increased amount of portobello, added worchestershire & marsala, decreased amount of sour cream, added flour in a slurry instead of straight in the dish

ingredients list:
- 3 tbsp butter
- 1 medium onion, chopped
- 1 lb portobello mushrooms, sliced
- 1 & 1/2 cups vegetable broth (or chicken or beef)
- 1 cup sour cream
- 3 tbsp flour
- 1/4 cup chopped fresh parsley
- 8 oz dried egg noodles
- 2 tsp worchestershire
- 2 tsp marsala wine (optional)
- salt & pepper to taste




to make: 
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, rinse under cold water, drain, and set aside.

while noodles are cooking, melt butter in a large heavy skillet over medium heat. add onion, and cook, stirring until softened. turn head up to medium-high, and add mushrooms. cook until the mushrooms are limp and browned. remove to a bowl, and set aside. 

in the same skillet, stir in broth, scraping off any browned bits from the bottom of the pan. bring to a boil, and cook until the mixture has been reduced by 1/3. remove 1/3 cup of the hot broth to a small bowl, and whisk with the 3 tbsp flour. return to pan and heat through, then reduce heat to low, and return the mushrooms and onion to the skillet. 

remove the pan from the heat, and stir together the sour cream, worchestershire, marsala, and then blend in the mushrooms and noodles. return the skillet to the burner, and continue cooking over low heat until sauce thickens. stir in the parsley, and season to taste with salt, pepper, and paprika. 

result: good, but a little light in flavor... maybe next time i'll add more sour cream, or cook down the mushrooms in some wine so they soak in the wine flavor. good base recipe.