Skip to main content New<> this month
Get the Allrecipes magazine
Portobello Mushroom Stroganoff
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.

  1. 583 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars