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Portobello Mushroom Stroganoff
July 22, 2008

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.

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