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Portobello Mushroom Stroganoff
Reviews:
May 24, 2007

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.

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