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Portobello Mushroom Stroganoff
Reviews:
October 24, 2007

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 Tblsp 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 fettucini. 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.

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