Good afternoon here me will give you a recipe portobello stroganoff with butter rice 🍃 which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from portobello stroganoff with butter rice 🍃 which has aroma and taste that able evoke our tastes.

So that the result of portobello stroganoff with butter rice 🍃, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare portobello stroganoff with butter rice 🍃 the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for make

1. Prepare 2 Tbsp salted butter
2. Use 4 portobello mushrooms, thinly sliced
3. Use 1 onion, thinly sliced
4. Prepare 1 Tbsp plain flour
5. Prepare 1 tbsp oyster sauce
6. Prepare 1 vegetable stock cube
7. Prepare 120 ml hot water
8. Take 1/2 tsp ground mustard seed, or 1 Tbsp dijon mustard
9. Prepare 2 Tbsp tomato paste
10. Prepare 1 big tomato, finely chopped
11. Use 2 tbsp sour cream or double cream
12. Prepare Pinch salt and pepper
13. Use 1/2 cup fresh parsley, finely chopped
14. Prepare Rice
15. Prepare 2 cups cooked rice, hot
16. Prepare 2-3 tbsp dry parsley
17. Prepare 1 tsp butter

Remove to a bowl, and set aside. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Reduce heat to low, and return the mushrooms and onion to the skillet. Portobello stroganoff with wild buttered rice is my take on of the well known traditional beef stroganoff. it turned out sooo (with a million'o') GOOD!

Instructions to cook Portobello stroganoff with butter rice 🍃:

1. In a large pan, heat up 1 Tbsp of butter. Add onion and fry on medium heat for about 2-3 min.
2. Add in mushrooms with the onions, quick stir. Sauté the mushrooms over medium high heat for 5-8 minutes. Add tomato paste and chopped tomato in and mix well.
3. Mix stock cube with hot water and mix well until dissolved. Add stock, oyster sauce, mustard powder or dijon mustard to the sauté pan.
4. Simmer the mixture over medium heat for another 5-8 minutes,
5. Add about 2-3 tbsp lukewarm water in the sourcream or double cream and mix (this is the tips to bring the sourcream into room temperature to prevent cream split). Pour the warmed sour cream mixture into the saucepan and mix to combine. Add another 1 tbsp butter to the sauce and stir well (this is tip to get your sauce lovely and shiny)
6. Taste the mushroom stroganoff and seasoning with salt and pepper. Turn off the heat. Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
7. To make butter rice : add 1 tbsp of butter into hot cooked rice. Sprinkle some dry parsley and mix well.
8. Done and ready to serve!

The sauce and this nutty portobello mushrooms. Portobello Stroganoff Gluten Free & Vegan. My mother in law Mae Dee was an amazing cook and made an mouth watering strogonaff. The powerful aromas filled the house. She lovingly created comfort foods and the wonderful flavors she melded into her dishes always left me wanting more.

how is this? Easy isn’t it? That’s the prepare portobello stroganoff with butter rice 🍃 that you try it at home. Congratulations enjoy