Portobello Stroganoff over Cabbage Noodles
Week of 01/06/20 to 01/10/20 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
6servings 20minutes
Cook Time
35minutes
Servings Prep Time
6servings 20minutes
Cook Time
35minutes
Ingredients
Portobello Stoganoff
  • 4 portobello mushroomssliced
  • 1tablespoon vegetable oil
  • 2tablespoon butter
  • 1 yellow oniondiced
  • 1teaspoon Salt
  • 1teaspoon flour
  • 2/3cups vegetable broth
  • 1/2cup heavy cream
  • 2teaspoons Dijon Mustard
  • 1teaspoon chili powder
  • 1/2teaspoon chipotle powder
  • 1tablespoon paprika
  • 1/4cup sour cream
  • 1tablespoon dry dill
  • 1tablespoon parsleyminced
  • 1teaspoon thyme
  • 1dash of Black Pepper
Cabbage Noodles
  • 1pound Cabbagecored and cut into strips
  • 1/2 yellow onionsliced thinly
  • 2cloves garlicsliced
  • 2tablespoons butter or oil
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
Instructions
How to Make the Portobello Stroganoff
  1. In large pot, heat the oil and melt the butter over medium heat. Add in the portobello mushrooms and cook for 3 minutes. Add in the onions and cook until fragrant and translucent about 2-4 minutes. Toss in the rutabaga and salt. Stir for a minute. Add in the flour to make a roux.
  2. When the sauce thickens, add in the Dijon mustard, chili powder, chipotle, sweet paprika, thyme, dill and black pepper. Stir to combine and let it simmer for 5 minutes on medium low heat. Stir in the heavy cream and sour cream, cook for 2 minutes. Add in the parsley. Serve over cooked egg noodles, rice or cabbage noodles.
How to Make the Cabbage Noodles
  1. Bring a pot of water to boil. Toss in the cabbage shreds and cook for about 2 minutes to slightly soften the cabbage. Drain into a strainer and rinse with cold water and let drain. In a large saute pan with butter or oil, cook the garlic and yellow onions over medium heat, until translucent. Add in the cabbage, salt and pepper. Cook for 5 minutes until the cabbage is soft (cabbage will release water, reduce if needed). Adjust seasoning.