For reference, this is the original recipe: http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe/index.html

Veg stock (1/2c -1 c ?)
6 sprigs fresh thyme
1 bay leaf
Portobello Mushrooms (I used 5), cut in big chunks
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound cremini or button mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish (optional)
1-pound noodles

Directions

Heat 3 tablespoons oil in a large heavy bottomed skillet over med-high heat. Add the onions and cook until they are soft and browned, about 5 minutes. Add the portobello mushrooms and sear. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add veg stock (enough to make a sauce… I started with a small amount and added when I felt it needed it). Add bay leaf and thyme sprigs. Simmer. (5-10 min? Pay attention to what it looks like… I tasted a portobello to see if it was texturally where I wanted it) *Remove bay leaf and thyme sprigs after simmering.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from the heat and fold the mushrooms, sour cream, mustard, and parsley into the portobellos. Taste and adjust the seasoning with salt and pepper.

Serve over noodles. (If that’s what you like, of course.)

** Since I winged this… I did a lot of it by what I knew it should look and taste like. It was so awesome… the best vegetarian stroganoff I’ve made :) If you decide to make it, go with your instincts.