I made this using vegetable broth instead of wine, and I used portabella mushrooms. It was absolutely DIVINE, and so easy! Thanks for sharing, love this one.
My husband really liked this but I wasn't wowed. I did add about 3 dashes of Worcestershire sauce, twice as much garlic and I let it simmer after I added the sour cream for about 15 min. I'll probably make it again but next time I think I'll look up my beef stroganoff recipe and use the spices from that.
I'm sure it's a matter of personal taste, but we weren't that thrilled. I added some Worcestershire, but after I served my DH--I took it back and added more Worcestershire. I also think the wine I used was too cheap, because it seemed to have a very strong influence on the dish; I'm thinking a dry sherry would be better. Mixed the leftovers with some sauteed lean burger, onion and peas the next day--Excellent save.
This recipe was simple yet tasty! I let it simmer for 15 minutes after adding the sour cream and it kept getting better and better the longer it simmered!
Great tasty and easy to cook, if you have no sour cream try natural yoghurt instead, infact I prefer it with yoghurt than the sour cream. Enjoy
a very simple recipe that tastes great enjoy..
Tried it with the worcestershire sauce and I didn't have any white wine, so I threw in some Vegetable Stock (Marigold Swiss Vegetable Bouillon) instead. Served with buttered basmati rice. It's so easy to make .... Yum!
This is one of my vegetarian daughter's favourite meal in restaurant's. .Now we can have it whenever we like. Red wine gives an even richer flavour and I think it definately benefits from the Worcestershire sauce idea.
WOW - I've just cooked this for dinner, it was very simple to make and tasted fantastic!! I served it on top of granary toast, the juices soaked into the bread...mmmmmm wonderful! Thanks for sharing!