Portobello Mushroom Stroganoff
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Good thing I read the reviews! As written this recipe would have easily been a 2. With the review recommendations its a 5+++! Here's what I did to make it taste great: 1. slowly cooked the onions so they became caramelized (took at least 25 mins on very low heat), 2. add a mixture of portobello, crimini and shitake mushrooms, 3. added 3 cloves of garlic when sautéed the mushrooms, 4. added half a cup of wine after mushrooms were soft and cooked for about three mins, and then added 1 cup of stock, 1/2 tsbp of soy, 4 dashes of Worcestershire sauce, 5. added about half a cup of sour creme and 1/4 chopped fresh parsley. Awesome with modifications!Read More
As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!Read More
As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!
Good thing I read the reviews! As written this recipe would have easily been a 2. With the review recommendations its a 5+++! Here's what I did to make it taste great: 1. slowly cooked the onions so they became caramelized (took at least 25 mins on very low heat), 2. add a mixture of portobello, crimini and shitake mushrooms, 3. added 3 cloves of garlic when sautéed the mushrooms, 4. added half a cup of wine after mushrooms were soft and cooked for about three mins, and then added 1 cup of stock, 1/2 tsbp of soy, 4 dashes of Worcestershire sauce, 5. added about half a cup of sour creme and 1/4 chopped fresh parsley. Awesome with modifications!
My rating is for the version that I made. I cut the sour cream to a little over half a cup, then cut the flour to about 2.5 Tbsp. I cooked the onion and mushrooms with one minced garlic clove. When the mushrooms and sour cream mixture were on low on the stove, I added: 1 tsp soy sauce, 1/2 tsp worchestershire sauce, and a dash of white wine. I used a lot less parsley - just threw some in and then decided it looked good. The recipe was really tasty. I loved it - finally I've found a vegetarian equivalent to my Mom's beef recipe! My 17-year-old cousin said that she isn't usually a huge fan of vegetarian dishes, but she really loved this one. I'll definitely make it again! Great for company, although I'd definitely double the recipe, because it was not a lot.
I have never had stroganoff before so I have nothing to compare this to, but I thought it was delicious and sooo easy. I made some substitutions to make this recipe dairy-free: vegan margarine and Tofutti Sour Supreme. I didn't have all-purpose flour so I used whole wheat which was awesome, surprisingly not grainy at all. I added a dash of soy sauce as others recommended and I served it atop rice instead of egg noodles. I'm looking forward to making this again! I would like to comment that substituting beef broth for vegetable broth seems to negate the purpose of a mushroom stroganoff recipe.
I have made this twice now-it's awesome! I don't remove the mushrooms from the pan-I just add the broth in with them and boil to get really great mushroom flavor in the sauce. This has become a favorite!
Quite tasty I must say. Like others, I added a dash of Worchestshire sauce and lite Soy sauce...plus a splash of white wine. About a tablespoon of garlic helped as well. I used a mix of Portobello, Shitake, and Oyster mushrooms and about 3/4 cup of Fat Free sour cream (mixed with about 2 Tbsp whole wheat flour). Mixed some red onion with Walla Walla sweet onion. I put this over whole wheat rotini with good results. The second time I followed my own suggestions :-)using used homemade chicken stock (needed to get it out of the freezer) and whole wheat fettuccine. This time I used Light sour cream and mixed onion with diced shallots. Once again it was really good. BTW, consider on your time constraints...I like cooking the pasta of any dish late in the cooking process. Seems it mixes w/ sauces etc better when it's hot out of the colander. It wants to keep cooking when put in a hot sauce...so keep that in mind, under cook it by a minute. If sauce is coming out of the fridge...feel free to cool the pasta by adding it to the cool sauce (cook pasta for full length of recommended time in this case.
Just an FYI, while adding worcestershire may add flavor to this dish, it makes the recipe non-vegetarian. There are veg. worchestershire options out there but you have to look for them.
I originally found this recipe on a package of portabello mushrooms and have prepared it several times. We love it!
I took some of the other reviewers' advice and cut the sour cream (I used oat cream to make it vegan) to 1 cup. I also subbed some of the broth for red wine. As written, the recipe would probably lack oomph but with a few tweakings, it's great served on whole wheat pasta!
This was not only simple, but delicious. Over the top, high-class eats. I used half butter, half EVOO because I was using a non-stick pan and I didn't want the butter to scorch. I also used half FF sour cream and half FF yogurt. I ended up needing to thicken it up a bit, so I used a quarter cup of white wine and two tablespoons of cornstarch to make a slurry, then added it to the stroganoff. (I must have overlooked the flour in the recipe in my excitement to make this recipe.) Very, very good. This one's going to be a repeat. NOTE: For you low-carbers like me, I ate this over a bed of steamed broccoli. For those who aren't worried about that, I made Light 'n' Creamy Mashed Potatoes for my family. EDIT: Hubs thought it would have been better had I used red wine instead of white. Noted. I failed to mention that I also added some fresh minced garlic and worchestershire sauce.
Pretty good. I made some adjustments to the recipe. I only used 1/2 cup sour cream per other reviewers and it seemed like plenty. I added some garlic. I also replaced some of the broth with red wine and added a splash of worstershire sauce.
I followed pinky pinks addition with a few more modifications. I used fresh sliced portobellos from an 8 oz pkg. I added a couple of fresh shitake mushrooms sliced, and a handful of dried exotic mushrooms that I soaked in hot water. For the broth I used the broth from the mushrooms and a tsp of Better Then Bouillon mushroom flavored. I sprinked with thyme and when the mushroom had let go of their juices I added 1/2 cup of sherry. Cook until the alcohol burns off. I have been looking for a great meat free recipe for Stroganoff for a long time. This awesome with the changes/additions. Good thing I read the reviews! As written this recipe would have easily been a 2. With the review recommendations its a 5+++! Here's what I did to make it taste great: 1. slowly cooked the onions so they became caramelized (took at least 25 mins on very low heat), 2. add a mixture of portobello, crimini and shitake mushrooms, 3. added 3 cloves of garlic when sautéed the mushrooms, 4. added half a cup of wine after mushrooms were soft and cooked for about three mins, and then added 1 cup of stock, 1/2 tsbp of soy, 4 dashes of Worcestershire sauce, 5. added about half a cup of sour creme and 1/4 chopped fresh parsley. Awesome with modifications! Pinky pinks additions are attached.
This has become a staple in our house. I do, however cut the amount of sour cream in half and replace it with cream of mushroom soup. My 2 year old daughter likes it too.
I made a few of the changes recommended - added Worcestershire and soy, reduced the sour cream, and subbed 1/2 c. broth for red wine. I also did the broth/wine in a small saucepan and reduced it down while the onions and mushrooms were caramelizing to save some time. I didn't need to use flour at all since I let it reduce down and the flavor was much more concentrated and delicious.
I must say I don't understand why people insist on making their own recipes and then rating them. If I like 6 pounds of bacon fat and a cup of sand in my stroganoff, then rate the recipe a 5, how does that help anyone? I made this recipe as-is first. Gave it about a 3. Keep in mind this is a stroganoff recipe, not a mushroom sauce. Funny how many people cut back on the sour cream, then say the recipe is bland. When I tried the recipe first, I started with 1/2 c sour cream per suggestions and found it just tasted like mushroom sauce. So i added in the rest. Much better. It's stroganoff guys! Sour cream is a big part of it! When I made it again, I did try many user suggestions. I actually (my own idea) used half an onion, 2 shallots, and 2 cloves garlic. Also did 1/2 cup wine and 1 cup broth. Added a full pound of mushrooms, and after cooking them, added the wine, broth, etc., straight to the mushrooms without removing them from the pan. Also added a few dashes of soy and worcestershire, salt, white pepper and thyme to the sauce. Pretty much tried every suggestion made here. Even after all that, I can't give this more than 3 stars. There is a tang missing and I'm not sure what it is. Have seen some sights mentioning mustard and tomato paste, so might try that next time. Not a bad dish either way, but by no means a favorite.
This was very good but my boyfriend thinks it's missing something. I think next time I will experiment by adding some garlic or other aromatic. Otherwise, a very good meal.
This is a fantastic dish but I made a few changes. I added a clove of minced garlic with the mushrooms. Also added 1 teaspoon soy sauce and 3/4 teaspoon worcestershire sauce along with the vegetable broth. I added one 12 ounce package of soy crumbles to the mushroom mixture to boost the protein of this dish. I cut the sour cream down to 1/2 cup and reduced the flour to 2 1/2 tablespoons. My significant other thought he was eating hamburger stoganoff!
This was pretty good, but I found it really rich! I used beef broth simply because I had some in the fridge I needed to use up, and added a tbsp of worcestershire sauce and some soy sauce per other reviewers. I would suggest not cooking your egg noodles so soon, as mine were done way too early, and got a bit too cold and stuck together by the time I was done the stroganoff.
great basic vegetarian stroganoff - easy to make, very delicious. I halved the recipe, used a bunch of green onions, and used sliced white mushrooms instead of portabello. came out great!
After being turned on to portabellas, I started trying them in all kinds of dishes to stand in for meat when I tasted how meaty they were. The additions of soy and worcestershire are great ideas and I would say add the sour cream to taste. I wouldn't start off with so much. Someone reccommended you could substitue beef broth for the veggie. Perfectly fine! Not everyone who enjoys vegetables is a vegetarian, so I say whichever you prefer!
This was just ok. I even added the suggested soy, garlic, and worchestire sauce and it was still just ok. Will I make again? No.
As a very good recipe its 4-star/it needs some French White Table Wine(Cuvee Blanc)by Georges DubCEuf/Worcheshire-sauce maybe on the side/I think some Vegatarians don't consider DAIRY-VEG./so there's a selection in the recipe..Garlic(maybe not)..Leeks would be good/...very nice combination in a simple sauce.
I couldn't stop eating the sauce!! So yummy! However I did use the suggestions. I added 3 cloves of garlic and sauteed them with the onions. When I added the mushrooms and they softenend a bit I added a bit of Thyme, Oregano, Pepper and a bit of Cayenne I used no butter, only a tsp of oil and cooking spray to sautee veggies in. And I used a tbs of cornstarch instead of flour to make sure there was no flour taste in the food. At the very end I added the parm and blended it in. I found this recipe with the suggested changes good. I hate changing a recipe...but it's always good to have the guidline to make it even better...thanks for sharing! Would like to try with beef or meatballs too!
I made this for our family as one of my children has decided not to eat meat, we all really enjoyed this and I didn't need to add fattening stuff to "make it better" I kept it meat free and healthy, and tasty too. I didn't need to add any meat for "flavor". I have used this as my base recipie twice and loved it. The changes I did make was I did add garlic, I cut out the butter (I jsut used olive oil to cook the onions and mushrooms) and cut the sour cream down to 1/2 cup. For a twist try adding lime or key lime flavored yogurt!!
I dashed in some W and (low sodium) soy sauce, reduced sour cream to ~1/2 cup (a little more next time) and added about a T of dry sherry. Used 2 t low sodium BTB organic beef base for the broth. Skipped the flour but used a bit of Wondra at the end.
I made this dish this evening and thought it pretty good. I sauteed the onions, removed them, then cooked the mushrooms. I like the onion cooked, but not indistinguishable for serving. I had 2 other varieties of mushrooms, prior to buying the Portobello, so I included those as well. I don't trust first time recipes, so I made a rue in the skillet used for the onions and mushrooms, developed the gravy taste to my liking with W.sauce, pepper, mustard and onion powder, and Maggi, then added the mushrooms and onions. Once warmed through, I added the sour cream-- once again to taste. I don't like the gravy too sweet. This may not be something I would serve for company, but a solid recipe for the weekdays because it is easy and quick.
Would only rate 3 stars "as is." Good base and great concept, but would have been bland for my taste. With some changes, absolutely wonderful, 5+++!! Used half the amount of butter, 16 ounces portobello mushrooms, and added 2 cloves garlic, minced to mushrooms and onion mixture. Instead of 1 1/2 cups of sour cream, I used approximately 1/2 cup sour cream and 1/2 cup ricotta cheese--mellowed out the sour cream taste while maintaining the creamy consistancy and enhancing the flavor. I found a cup (or so) total to be plenty for me. Instead of the veg broth, I used one cup of beef bullion and about a 1/4 cup white wine. Added soy and worcestershire sauces as other have suggested. Decreased the flour by about half. Omitted the parsely as I did not have any, and it was not missed. Garnished with fresh grated parmesean cheese. DELIGHTFUL!!!! I cannot wait to make again.
This recipe was delicious with the changes suggested by previous reviewers. I also added several cloves of garlic (4) to the onions and mushrooms. I also added a dash of Worcester and Soy sauces, and two tablespoons of dry red wine. I reduced the sour cream to 1 cup and used the recommended 3 tablespoons of flour and 1 and a half cups of vegetable broth. The end result was a rich, hearty, creamy sauce that I will definitely make again! Next time I will use different types of mushrooms as I've read others recommend this lends a very rich mushroom flavor. I should add that I used Earth Balance vegan butter and Follow Your Heart Vegan Gourmet Sour Cream. Absolutely fantastic.
We really enjoyed this recipe. As other reviewers said: add some worcestershire and soy. That I did. Other than that the recipe was followed exactly. It was very good. Others have said the sour cream was overpowering. We didn't think so. Will make again. Thanks!
One word sums up this recipe: BLAND. Actually. two words.... extremely bland! I was so excited to try this recipe, because I love mushrooms and I love stroganoff. Perfect combination. However, this recipe, as it stands, does not do it justice. The first time around, I followed the recipe as is. It was unpalatable. So, then I scoured the comments to see what other additions I could make to salvage it. So I added garlic, Worcestershire sauce, soy sauce, onion soup mix. It was only then that my family & I could eat this. Also, as one commenter already wrote, this recipe from start to finish take a lot longer than the recipe alots. So if you do decide to make this, I would give yourself one hour.
I love this recipe! (Beef stroganoff tastes strange to me now.) I suggest making your own broth (from bouillon) - use the amount of bouillon suggested for 1 1/2 Cups, but only use 3/4 C water. Then you don't have to boil it to reduce the liquid volume. Remember that the mushrooms will release juices too. Even better if you add Worchestershire, soy sauces and white wine and minced garlic. Fat free sour cream is okay, it still stays creamy.
I made this tonight for my husband and 13 month old daughter and we all liked it. I made this vegan by replacing the butter with Earth Balance spread and sour cream with Tofutti Better Than Sour Cream and egg noodles with regular veggie sprials. We didn't have parsley so I sprinkled with a bit of dried basil. This was super yummy and we'll make it again soon.
This was really good. I used chicken broth instead of vegetable broth, and I used half regular portobellos and half baby portobellos. I also only used one cup of sour cream (because it's all I had). It was perfect.
This turned out great. I cooked some garlic along with the onion, and added a little white wine to the broth after it was reduced. It got rave reviews at the table.
Didn't miss the meat! This dish was awesome, rich and creamy! Will keep in the box!
Doubled this recipe. The family plus guest's loved this and they usually have a meat version so needless to say this was a huge success. So satisfying ??????????
The five stars are for the recipe as edited by the top reviewer. We eat this on a regular basis and it's delicious! I've tried to sub greek yogurt for the sour cream, and it tastes ok, but makes the texture weird and lumpy. Stick with reduced fat sour cream.
YUMMY! If you're not a vegetarian, you won't miss the meat. Our family is not vegetarian, but thought it would be good to incorporate one meatless dish a week. I added: 1 tbsp of yellow mustard to the sour cream mixture and substituted dried parsley flakes instead of fresh. I also added 1/4 cup of white wine at the end. I should have decreased the sour cream by at least 1/2 cup, next time I will. There was a lot of sauce left over. I did the egg noodles but also added 3-cheese filled tortellini for more substance. You can find that in the refrigerated section.
My husband and I did not like this recipe.
This was delicious and very easy to make. My meat eating man loved it. I used half sour cream mixed with greek yogurt and it was very thick; probably didn't need the flour.
excellent with the modifications suggested. 1/2 cup sour cream at the end. 1 teaspoon of soy sauce. 1/2 teaspoon of worcestershire sauce. garlic with the onions. and beef stock. will cook the mushrooms even longer next time. will definitely make again. even add some beef next time
This recipe was great! I made it vegan and it still turned out rich and creamy...so satisfying! I found it was even better the next day :)
I made this exactly as written. my wife really seemed to enjoy it. I will probably be making it again. Thanks!
This was just okay, but I think I made a mistake by using fat free sour cream and did not cook down the veg. broth enough. It seem to taste to watery. May try again, not using fat free.
I make this more closely to my beef stroganoff recipe. Three types of mushrooms, portobello, crimini and regular. Used beef stock, soy sauce, Worcestershire sauce, lots of pepper, then added 1 cup of heavy cream and 1 cup of Marsala wine (just because I happened to have it). Reduced, then added 1/2 cup sour cream off the heat and stirred it in. It was very good and company really liked it.
This recipe turned out very bland and it had an overwhelming flavor of sour cream. We will not be making this again.
Love this vegetarian version of stroganoff! My husband loved it to and I will for sure be making this again. I did the same changes that I'd seen in the reviews. I added a clove of garlic, cut the sour cream down to half a cup (and it was still plenty rich and cream), along with cutting the flour to about 2.5 tbsp. Then added 1 tsp soy sauce and 1/2 Worcestershire. The only reason I didn't give it 5 stars is because the original recipe needed tweaking.
I agree that it's a good starting point but made most of the recommended changes. I doubled the recipe, added worcestershire and soy sauces, garlic and minced onions, replaced 1/3 of the vegetable broth with white wine, added "meat" crumbles, and decreased the sour cream. It was a hit and a keeper of a recipe--modified of course.
all I can is OMG! this is an easy & amazing recipe. We made it today & it is now a family favorite. No meat needed, the Mushrooms do the trick. Will Definately be making this one more this winter.
Great! Followed suggestions of other reviewers: added a few dashes of soy and worcestershire; added a few ts of tomato paste; cut down on the sour cream. Definitely will make again.
This is a fabulous recipe! I took the others' advice about reducing the proportion of sour cream. I ended up doubling the broth, adding a TBS of flour, and using a 16 oz container of fat-free sour cream. The result was delicious. We all loved it, and are looking forward to the left-overs!
This was excellent!! Tastes like something you would order out at a restaurant, prepared for a fraction of the cost.
I made this as written and it was just ok, i may try it again using the suggestions of other reviews and ill probably cut the parsley way down or just leave it out i found it to be too much.
I used whole wheat egg noodles and decreased the sour cream by about one third. I also added 1/4 cup red wine to the mushroom mixture before it reduced. This was very good with a salad with dried cranberries, gorgonzola, and peptitas.
My husband and I did not like this recipe. It has a lot of potential, but as is, it is very bland, sorry :(
pretty tasty. My husband really enjoyed it. Needed more mushrooms.
This was excellent! I added a couple tablespoons of cooking sherry and sweet peas. Very hearty and delicious! Will make this again!
This was delicious using the modifications within the reviews - I added a tbls each of soy sauce and worschester sauce, 2 tsp of tomato puree and cut the sour cream to just under 1 cup. I also cut the flour down to 2 tbls. The recipe takes longer than 30 mins, but the resulting meal is rich with flavor and very meaty.
THE FUNNY COLOR OCCURS UNLESS YOU REMOVE THE GILLS ON THE MUSHROOM
Very good! I omitted the parsley and used pre-sliced baby bellas, but other than that I pretty much followed the recipe. I wouldn't call it 4 servings though, more like 2 1/2, but it's delicious nonetheless.
dude, this is the bomb.
Everyone really liked it. Went by the recipe did not change anything!
simple and fast, but so good. I added about a cup of choppoed white and shiitake mushrooms to mine. :)
we Loved it! added into our regular menu now :) and sure to be modified and customized, Thank you! Quick and Easy- came out perfect-- We did add thinly sliced beef strips, cooked with the onion.
Followed the recipe exactly and we loved it! I will be making this again. So easy!
Skeptical at first, but turned out great.
My boyfriend and I love this recipe. We have it almost once a week, in an attempt to add more veggies and decrease the amount of meat we eat. This makes it easy. I also use Worcestershire and soy sauce to give the dish a full flavor.
So good. I added white wine, garlic, soy sauce ...
SO good! Red wine or balsamic enhances. Leftovers are amazing if we don't eat it all :)
Just the right out of everything! Very tasty and easy to make!
My husband makes this for me on *special* occasions. It has become my favorite meal to be made at home. Absolutely in love! Must use fresh parsley and mushrooms! (I see others cut the sour cream, however, that is my favorite part, the results are super creamy. My husband never follows the recipe 100%, but he doesn't skimp on the cream!)
My husband said he actually prefers this to stroganoff with beef.
I have to disagree with the reviewers who say this needs any alterations to be a 5-star recipe. I've made this several times and it is simple and fantastic! The only specific thing I do is to use Better Than Bouillon Mushroom Base as the vegetable broth. My "I hate mushrooms" husband pushes aside the portobello slices but loves the sauce.
I used this recipe and suggestions from others as a guideline. I cut the sour cream to 3/4 cup and used 1 cup BEEF broth and 1/2 cup wine. Added garlic, and 2 tbsp. worcestershire sauce. I left the mushrooms in the pan when I added the broth. It didn't reduce. Next time I will use only 1 cup of BEEF broth. I will also use 1 cup sour cream and add a few dashes of soy sauce along with the worcestershire sauce. The flavor was good, but it wasn't creamy enough, and you could taste the broth too much.
Great recipe, made better by suggestions from other users. I added the white wine vinegar, soy sauce, worchestershire sauce and garlic. I also used just 1/2 cup sour cream as suggested by other reviewers. Also, made it egg and dairy free by using soy sour cream and egg free pasta noodles. With a dollop of sour cream and paprika over the top, husband and I would give it 5 stars.
I made this using most of the advice the other reviewers mentioned and I still was not that impressed. I felt it was pretty bland except for the parsley which I felt overpowered all the other flavors.
I love this recipe. I also add a decent amount of garlic when I make this, and some dry mustard. Worcestershire sauce is good, but not vegetarian (though you can buy a veggie version). Cream sherry works well. Sometimes I add a bay leaf while I'm cooking the broth, and some dried thyme. Thanks for the great recipe!
This was very good! I modified the recipe based on others' suggestions. Instead of 1 1/2 c. of vegetable broth, I used 1 c. of broth, 1/4 c. white wine, 1/4 c. sherry. I also used 1/2 c. sour cream and 2 1/2 T. flour. I added both soy sauce and Worcestshire sauce but I didn't measure - just drizzled. Next time I'll add more Worcestershire sauce. Also, I think I will double this next time. There was enough for me and my husband last night and for one person to have leftovers, but I like to have more leftovers so we can both take lunches to work.
I used more mushrooms, 1/2 cup sour cream,garlic, splash of soy and worchestershire. I also replace the egg noodles with whole wheat egg noodles.
This was really good. Like many reviewers, I added garlic, red wine, and beef broth, and only added about 1 cup of sour cream, which was definitely plenty. Tastes great and is filling!
As a vegetarian, I've gotten into a rut with the same old dinner recipes, but this one is definitely different and tasty! I would cut the portabello mushrooms into bit sized pieces and into even smaller pieces if you're serving this dish to kids. I also add about a quarter cup of frozen peas to up the nutrition. Other than that small adjustment (and the addition of lots of white wine), the recipe was delicious.
I made the K. Wallace version except that I used beef stock. Very good. Will double the sauce next time and add veggie meatballs in addition to mushrooms. Thx for posting.
loved this; wasn't sure what to expect- the flavors were rather complex! I followed the reviews of others who reduced sour cream to half a cur, added half a cup of sherry, one cup of broth, half tspn soy, 4-dashes of Worcester. It took a little time to cook, but I enjoyed every bite!
My family loves this meat free version on stroganoff. I usualy add some garlic too and use brown rice instead of the noodles, it adds some nutty flavore and crunch too the smooth rich flaver of the sauce.
I liked this recipe better after adding some soy sauce and vegetarian worcestershire sauce as other reviewers suggested. Without those additions the sour cream taste is overwhelming. I'm glad I tried this recipe, but will stick to my usual mushroom stroganoff which is easier, just sautee a variety of thinly sliced mushrooms with butter and seasoning salt, add some sour cream to taste, and whisk in veg. broth to your preferred consistancy.
I thought this recipe was great! My husband agreed and said it was better than his family's beef stroganoff recipe! The only alterations I made were adding 1 clove of pressed garlic in with the onions and mushrooms, 1/2 of sour cream instead of 1 1/2 and adding 1 Tablespoon of soy sauce to the broth. I thought the fresh parsley taste was too strong, so I might lessen the 1/4 cup in the future. Definitely a keeper!
I have always made beef Stroganoff with mayo and sour cream even though I'm not too fond of mayo and needing to add a lot of things to make it taste not so bland. I am so glad you thought of a better, yummier ing. like MUSHROOM. talk about a brain f... on my side (lol) Anyway, my husband liked it so much he brought some to the guys he works with and they all loved it. Great recipe, thanks 4 sharing.
This is a good base recipe. Did read some of the reviews saying it was missing something so I added garlic, worcestershire (1 tbsp or too taste), and soy sauce (1 tsp or to taste). Used these ingrediants in other stroganoff recipes, adds that extra tangy zip to the cool creamy flavor of sour cream.
This was a very good dish. We all love mushrooms, so my family didn't miss the beef at all. Definitely does not need as much sour cream as suggested! I used less than a cup, and I think I'll reduce it a little more in the future. I did follow the suggestions of others and threw in some garlic, as well as 1/2 c. red wine (replaces 1/2 c. of the water), and a dash of Worcester and soy sauce. Very flavorful, and the leftovers were great, too!
This was pretty good! I used shiitake and white mushrooms, (oops), which was okay, but I think I'd use the portobello mushrooms next time. I wanted to give mine depth of flavor, so I used beef broth instead of vegetable, which was a good move. I also added one large clove of minced garlic with the onions. Next time, I will add two cloves. I put in a dash of cooking white wine and Worcestershire sauce, which added a lot of flavor. I, like some other reviewers, used only 1/2 C sour cream and 2 T of flour, which were more than enough. Great recipe--my husband gave it a big thumb's up! :)
This was really good. I added a clove of minced garlic and a dash worshishire sauce. Thanks for the great recipe!
I am a picky vegetarian and have wished for a stroganoff without meat that was wonderful. This version was incredible and incredibly easy as well! I couldn't get enough, and I'm making it again a week later! For your preference it would be easy to change the spices around, add some garlic, paprika for a spicy touch, or other herbs, but my fiance, and I greatly enjoyed it as is. Thanks!
A great recipe! It takes a bit longer to prepare (so I don't make it often), but it reminds me of my mom's recipe (except her was beef and I am a vegetarian so it is a great compromise!)!
I love this recipe! I added more mushrooms and added a little bit of garlic salt and it was awesome. Great Recipe for a vegetarain.
I have been looking for a vegetarian version of stroganoff for a long time. I followed other suggestions here and cut the sour cream in half and used a little soy sauce, worcestershire sauce, white wine, garlic powder, and paprika, and I still felt like it was missing something and was kind of bland, though my fiance, who is not a vegetarian, liked it the way it came out.I imagine it would be dreadfully bland made as written. I did not like the fresh parsley with it. If I make it again I will add more seasoning, and use dried parsley.
One of our favourite restaurants has a mushroom stroganoff on their vegetarian menu which my daughter loves. She has been asking me for some time to try and make it at home. This recipe she said is just as good. I followed it exactly and it was far easier than I imagined and very quick to make as well. Another one to add to the folder I am compiling for her. Thankyou CHORDATA.
I also made the suggested alterations, and I'm very happy with the results. Soooo good!
I didn't make this as is, but followed the suggestions given. I used two portobella caps, 7 buttons, and I reconstituted porcinis in beef broth and then filtered the broth thru a coffee filter and reused it in the recipe. I used several dashes of worcester and soy sauce, and 2 tsp of tomato paste. I also used 1/2 cup of sour cream, but would probably up this amount to 3/4 or so next time around. I sauteed 3 cloves of garlic with the onion, just cause I love garlic. Next time I'll also probably grab some fresh parm at the store and sprinkle it on top. Very yummy... this one is definitely a keeper!!!