Portobello Mushroom Stroganoff Recipe

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!

As others have stated, I’m rating the dish created with the changes I have made. It was delicious!! I sauteed the onions for 15 to 20 minutes until caramelized and then added the mushrooms(1/2 Pound portobello, 1/2 pound Shiitake. I also added 1/2 cup red wine to the mushrooms. After the mushrooms became limp, I removed them and put in a bowl. I added the vegetable broth to my pot and added 2 TBS of Worcester sauce and 1/4 c soy sauce. I then mixed 2 TBS flour with 1/2 c sour cream. I wished this until well blended and started to thicken, I then added the mushrooms back and added salt and pepper to taste. I then served mine on top of steamed spaghetti squash. I will be making this again!!

5/5 in terms of taste (if you follow the reviews.) My mom, who normally hates sour cream said it reminded her of tuna noodle casserole, and ate a large plateful. It made enough for 2 people, eating two generous portions each, and it's easy and cheap enough for a weeknight meal. I was out of fresh garlic, and don't normally have fresh parsley or worcestershire sauce, so I subbed garlic powder, dried parsley, and seasoned salt. It was actually very good, even without fresh ingredients. I used 3/4 lb. of button mushrooms, next time I'd use at least a pound. I used 3/4 bag of egg noodles. Next time, I would use the whole bag (there was enough sauce left over for one more medium-small portion.) Sauce: I would add less flour next time. This one is because of my technique, I cooked the sauce for a few extra minutes to get rid of the floury taste, and the sauce continued to thicken. I added about 4 scoops of pasta water to thin it (bonus is it helps the sauce stick to the pasta) while it cooked. I whisked the flour in without the sour cream, after adding the veggies back in, thinking it would work, and there were a few lumps I had to scoop out. Next time, I'd add the flour and whisk before adding the veggies back in. I added 1/2 Tablespoon of soy sauce as well, and I think that really made it. I actually thought the sauce was really good without the sour cream, so if you're out of it or with someone who doesn't like it, you could maybe add a pat or two of butter instead. You defini

Quite tasty! Good meatless yet hearty dish. I took the suggestions of some other reviews and cooked the onions longer and lower until caramelized, added 2 cloves of garlic, and subbed 1/2 cup of red wine for 1/2 cup of the broth. I used the full 1 1/2 cups of sour cream and it was perfect for a stroganoff...I'm not sure why so many reviewers are cutting it back to 1/2 a cup, I don't think I would even taste it at that ratio. I will definitely make this again!

Loved this recipe. A few changes. I added tofu and garlic when you add the mushrooms. Add salt, pepper and paprika once everything is fried. While the vegetable broth reducing, add 1 tsp soy sauce, 1 tsp apple cider vinegar and 1 table spoon tomato paste. Only use 3/4 cup of sour cream. Really delicious.

I took the advice of others and included some chopped garlic and Worcestershire sauce. Also, I added about 2 tsp of Greek seasoning. And I didn't start the egg noodles until the sauce was simmering. With these changes, this recipe was quite good.

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.

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.

As written this is bland. With some changes however, this is wonderful. I did add garlic and sauteed in brown butter. Used beef broth (no veggie broth on hand) and reduced with mushrooms and onions still in the pan. I added cornstarch to the sour cream and a splash of soy sauce and Worcestershire then warmed it all. This was delicious. It's definitely going into my meatless meal file.

Very good! Followed the second reviewers recommendations adding white wine, soy sauce, worchester sauce, and only 1/2 cup sour cream. I didn’t remove the mushrooms and simmered in broth until desired thickness was reached . It only made about 3 servings of this is the only item being served.

I followed the recipe (almost) and my husband who is a meat eater loved it. We both did. The only difference was I used 3 tsp of arrowroot instead of all purpose flour which made it gluten free.

Tried it on a whim — OMG amazing!

I've made this recipe before and followed it exactly. It was sufficient. However, some tweaks definitely made the recipe better. I took some of the suggestions from previous reviews to elevate this recipe.

When I became a vegetarian a few years ago this recipe made me realize how easy the transition would be! It's still one of our favorites. Absolutely delicious!

I do not believe that I reduced enough. I’m excited to try it again with this knowledge in mind

Quick and easy recipe. Very flavourful. I used 2 large portobello mushrooms for two servings and 1/2 cup of sour cream, one tbsp of flour. I used chicken broth, I didn’t have any vegetable broth. I will make this again.

Oh my goodness, this stuff is nasty. I could not even tweak it to make it palatable. All I could taste from the original recipe was sour cream.

Great flavor and texture, don’t even miss the meat 🥩 delicious

This recipe was OK, but not my favorite. My wife liked it, though! My suggestion would be to use more mushrooms (I will admit to some fault here, since I used pre-sliced ones) to start. I'd also cut back on the sour cream a little and make the sauce a little thinner. When I was done it was tasty, but really just reminded me of noodles soaked in sour cream (not that that's a bad thing...).

Absolutely loved this recipe. Trying to find ways to make inexpensive meals and this one is a keeper for sure!