Portobello Stroganoff

Happy Friday!

I hope you have super exciting plans for the weekend. I know I do; I plan on spending the least amount of time possible being awake. My life is very exciting. Adventures every second!

So I must say, after becoming a de facto vegetarian, I really do miss a few select dishes since red meat no longer rests lightly in my tummy. Beef stroganoff is one of these dishes. Steak is another but I wouldn’t touch that one with a 10 foot pole these days. I’d be out of commission for a week if I did.

I love the creamy texture of the sauces that envelop the tender beef strips and the general coherence of a plate of stroganoff. It’s perfect.


The sauce is great on its own and you can pour it over any casserole or pasta dish that you want, but what’s truly fantastic is that thick cuts of portobello mushrooms create the perfect chewyness needed in a proper stroganoff.

So here we go! I present to you…


Portobello Stroganoff

About 1/2 lb rigatoni, al dente
2 caps portobello mushrooms
1/2 medium onion
1/2 cup carrots
1 small clove garlic
1/2 cup yogurt
1/3 cup evaporated milk
Plenty of salt
Pepper to taste


1. Get your pasta to cookin’! Cut your portobellos into 1/2″ strips. I know it seems thick but have faith!


2. Set your saucepan on the stove to medium-high heat with about 2-3 tablespoons of olive oil and cook the portobellos until brown on each side. Sprinkle with salt and pepper as you flip.


3. Set aside the cooked portobellos.


4. Now, into the same saucepan, add about 1 1/2 tablespoons of olive oil and add a crush and peeled garlic clove to the oil. This will make the oil all garlicy without being overpowering. Lower the heat to medium.


5. Remove the garlic when it browns and looks like this.


6. Next, throw in your sliced onions and carrot. Let them sweat a bit, undisturbed. Then, throw on a good amount of salt and pepper and let them cook some more, until transparent and limp and so deliciously caramelized.


7. At this point, your pasta should be cooked to perfection.


8. In a bowl, measure out your yogurt and evaporated milk. Mix well.


All my dishes were dirty, okay? Don’t judge me. (Btw, thanks for the mug Eric!)


9. By the time you’ve done all that, you should be ready to assemble! Get out those lovely mushrooms you cooked before, and throw ’em right over the onions and carrots. Let them hang out in there for a few minutes, just to warm them up.


10. Now, Drizzle all the yogurty goodness. Salt and pepper to taste.


11. Throw on the pasta and mix, allowing all the juices to seep into the pasta and make everything wonderful.


12. Make a mess.


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