Portabella Stroganoff

• 12 ounces sliced portabella mushroom caps
• 1 cup chopped sweet onion (half a large onion)
• 3 -4 garlic cloves, sliced thin
• 12 cup beef broth
• 12 cup white wine
• 1 cup reduced-fat sour cream
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 8 ounces wide egg noodles
• salt and pepper

1. In a large frying pan saute onion, garlic, and mushrooms with olive oil until mushrooms are tender and onions are translucent.
2. If mushrooms start to stick add small amounts of beef broth.
3. Add wine, beef broth, and worcester sauce and simmer until liquid reduces to half.
4. Add sour creme and continue cooking until warm.
5. Add salt and pepper to taste.
6. Serve over egg noodles.

portabella mushroom, sweet onion, garlic, beef broth, white wine, sour cream, olive oil, worcestershire sauce, egg noodles, salt

Taken from www.food.com/recipe/portabella-stroganoff-302428 (may not work)