recipe: mushroom stroganoff

I make weekly meal plans to avoid throwing food in the garbage (I abhor waste). I knew I wanted to eat "Mexican Night" this week, so I needed something else that would use a lot of sour cream. Stroganoff just seemed logical.  I've never actually eaten homemade stroganoff; I usually just stick with Lipton Sidekicks. Sooo... this was uncharted territory for me!

As usual, I grabbed inspiration from a few different recipes.  I'm very happy with how it turned out. If I needed to make one modification, it would be to reduce the broth for LESS time, since my sauce ended up a bit thick (hah, upon reading my notes more carefully, I accidentally used 1/3 of the amount of water requested so that would be my error.  The recipe below is how it should probably be made). Otherwise, it was very tasty.

The actual type or ratio of mushrooms is up to you.

Mushroom Stroganoff
Ease: 1 very easy
Time: 3 somewhat quick
Ingredients: 2 easy
Source: Primarily All Recipes Portabello Mushroom Stroganoff (and details in comments), although I also looked at the Food Network and Rachael Ray's version.


Ingredients:

• Egg noodles, pasta, or rice 
• 2-3 Tbsp margarine (or olive oil)
• 1 large onion (I used 3 smallish onions because that's what I had on hand), chopped
• 2 shallots, thinly sliced 
• 1 clove garlic, minced
• 1 large portabello, sliced
• 5 large cremini mushrooms (or equivalent)
• 8 largeish shitake mushrooms (or equivalent)
• 1  1/2 cup vegetable broth
• 1 tsp mushroom soy sauce (or normal soy sauce, but mushroom sauce is very strong and tasty)
• 3/4 - 1 cup sour cream
• 2 Tbsp flour
• 1/2 cup chopped parsley (or less; I really like parsley)
• splash white wine (i actually didn't include it, but I wish I had some to try it out)
• black pepper

Directions:

1. Cook your starch (egg noodles, pasta, or rice) while following the rest of the recipe.
2. Heat margarine/oil in large frying pan on medium heat. Add onions, shallots, and garlic. Sauté until tender. 
3. Turn heat up to med-high. Add mushrooms and saute until they've released their liquid and are cooked. Transfer mushrooms from pan to plate and set aside.
4. Add broth and soy sauce (and wine, if using) to same pan and simmer until reduced to 1/3 volume. 
5. Mix sour cream and flour in measuring cup. Add to frying pan and mix with broth until smooth. 
6. Add mushrooms and mix well. 
7. Serve over starch. Top with fresh parsley and ground black pepper.