My older sister mentioned doing something like this with baby bellas recently and I decided I had to try it. I haven’t had beef stroganoff since I was a kid, but I have fond memories of my dad experimenting with various condiments to make the sauce extra creamy. This is a little on the difficult side because you have to use your best judgment when you’re stirring in the ingredients. However, I have faith in you, marvelous cookers!!
2 large portobello mushroom caps, wiped clean and thinly sliced
2 tbsp olive oil
1 tbsp butter
2 tbsp crushed garlic or 4 cloves, peeled and crushed
1/2 c dry red wine
1 c milk
1/8 c flour
1 1/2 tsp sea salt
1/8 tsp black pepper
1/2 tsp dried Italian seasonings
8 oz egg noodles, cooked & buttered
Heat oil and butter together in a large skillet over medium-high heat. Add garlic and stir until coated with oil/butter. Stir in salt and then add mushrooms. Saute until most mushroom slices start to soften and splash in 2 tbsp wine. Stir; allow wine to reduce down, and then add a few more tablespoons wine; reduce heat to medium-low. While mushrooms are simmering, whisk together flour and 1/2 c milk in a small bowl. Pour over mushrooms and stir, being careful to not let milk boil. Add remaining wine and stir well. Stir in remaining milk, a splash at a time, until desired consistency is achieved (it should look like a thick, dark gravy). Reduce heat to low. Season with pepper and Italian seasonings. Simmer, stirring often, for another 2 minutes and then turn off heat. To serve, ladle over egg noodles and eat with crusty bread.