Where's the beef?

Beef stoganoff is one of those comfort foods that we have to do without as vegetarians.
But do we?
Not if you just make the stroganoff without the beef. Here's a delicious recipe for that childhood favoite with fresh "meaty" portobello mushrooms in place of the beef.
Of course stoganoff originally had the shaved meat, as a matter of fact, the name may come from the Russian word strogats, which means to shave...as in the shaved meat that is used in the more traditional recipe. So, instead, cut the mushrooms as thinly as you possibly can to get the same shaved effect. If you're like me and just love mushrooms, leave them thick and chunky.
If you have a bit of white wine sitting about in your kitchen use that in place of the vegetable broth in this recipe for a little sharper taste. Some people like mustard stirred into the mix instead of the sour cream.

Portobello Mushroom Stroganoff
3 tablespoons butter
1 large onion, chopped
3/4 pound Portobello (or any other variety) mushrooms, sliced
1 1/2 cups vegetable broth or water
1 1/2 cups sour cream
3 tablespoons all-purpose flour
8 ounces dried egg noodles
· Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente. Drain and set aside.
· Meanwhile, melt butter in a large heavy skillet over medium heat and add onion, stirring until it’s softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until they are limp and browned. Remove to a bowl, and set aside.
· In the same skillet, stir in vegetable broth or water, stirring in any browned bits off the bottom of the pan. Boil until about 1/3 of the liquid is left. Turn the heat to low and put the mushrooms and onion back in the pan.
· Take the pan off the heat, mix in the sour cream and flour and put the pan back over the low heat, just until the sauce thickens. Season to taste with salt and pepper. Serve over the cooked egg noodles.