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My review
Vegan Portobello Stroganoff
11
Percy Lee Owen
"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."
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Ingredients
1 h 10 m servings 259Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
- Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
- Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
- Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
- Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
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Footnotes
- Cook's Notes:
- I use Edward & Sons Not-Beef bouillon.
- Serve with cooked bow-tie pasta.
Nutrition Facts
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Reviews
Read all reviews 7294 Ratings
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Most helpful positive review
1/20/2013
I have made this dish a couple of times already. I use all the same ingredients, but I don't follow the directions exactly, because I thought it was a bit complicated with too many bowls, extra ...
Most helpful critical review
6/1/2017
This was a pretty good recipe. If I make it again, I will omit the dried minced onion and use fresh instead. The texture and taste was off putting. Also, I would decrease the wine a bit. I think...
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1/20/2013
I have made this dish a couple of times already. I use all the same ingredients, but I don't follow the directions exactly, because I thought it was a bit complicated with too many bowls, extra ...
12/11/2012
WOW - this was really very good! I made it for a meat-loving dad and brother and they went back not just for seconds, but until it was all gone! I'll admit, I did cheat a little and not make i...
6/1/2017
This was a pretty good recipe. If I make it again, I will omit the dried minced onion and use fresh instead. The texture and taste was off putting. Also, I would decrease the wine a bit. I think...
7/15/2012
My vegan son loved this! I added about 3 tablespoons of the liquid from the mushrooms into the sauce and it made a huge difference.
11/10/2013
This is/was a delicious Sunday Dinner today. I used what ingredients were available at my home, so substitutions were made. Instead of 8 ounces vegan sour cream, I used 3/4 container of Daiya P...
1/6/2016
My husband suggested that we should have this recipe once a week---and he is not even a vegetarian, much less a vegan. I loved it, too. I have to confess that I used regular dairy sour cream b...
3/26/2013
Very good! Definitely fulfilled the creamy, meaty pasta craving! Next time I will perhaps not add "all" of the marinade to the cream sauce. And I will follow the other reviewer's recommendation ...
6/7/2017
This recipe is absolutely fantastic ! On a scale of 1-10 my husband gives it a 10. My husband and I both agreed we could eat this every day! I do some modifications because I am gluten sensitiv...
1/16/2016
Loved it so much, I made it twice in two weeks with the following changes: 1) I accidentally bought vegan cream cheese (8 oz.) instead of sour cream the first time; made correction the second ti...