7 Reviews

Please note that Worcestershire sauce has anchovies in it. For a Vegetarian Version use Vegetarian worcestershire sauce without anchovies.

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drhousespcatcher December 12, 2006

I saw this recipe and decided to give it a try! I liked it much more than I expected and that is saying a lot because mushrooms are my least favorite vegetable! A perfect example to "don't judge a book by its cover or in this case, a recipe by its picture. I typically eyeball the ingredients and this was no exception. I added more sour cream, about 2 cups. In addition to the paprika and nutmeg, I added ceyenne pepper. It gave it a really nice kick. I made it with egg noodles instead of the rice. It was all very flavorful, which was a pleasant surprise. I will be making this again!

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Lamanda H. August 06, 2015

I bought the book International Vegetarian Recipes at least 25 years ago and have loved making and eating this recipe. I swap the worcestershire sauce to Soy sauce (wheat free) and put in some fresh crushed chillies from the garden instead of the hot pepper sauce. I serve it with fettucine (pasta)

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Vegetarian Girls August 06, 2012

This is definitely a recipe I'll be making again and serving to guests. It is very tasty and easy to make, specially if you use a crock pot to prepare it. I followed Jennifer's tip (from New Jersey) and threw all the ingredients in a crock pot (except for the butter, cream, and spinach) and let them cook till tender. At the end, I added the cream and spinach. It turned out very tasty. It tastes even better after you age it for 1 to 2 days in the refrigerator. [Ingredients used: table cream instead of sour cream, oyster mushroom, and Mongolian Fire oil. I omitted the butter in its entirety.] NOTE: if you are vegetarian, make sure to use vegetarian Worcestershire sauce -- the regular sauce contains anchovies. For the lactose-intolerant people, this recipe is just as flavorful without any cream in it.

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CyberGifts June 14, 2010

I wish that I could say that this was so good we didn't even notice the lack of meat, but the very first comment was "this would be better with beef in it", so I'll definately add a little steak if we try it again. The flavor was actually okay, but still tasted like it needed something seasoning wise (dill or dijon maybe? and definately double the garlic) and the sour cream flavor is more pronounced than in regular stroganoff. I served it with brown rice, but we agreed after tasting it that it would have been better over noodles or even potatoes. In my house we tend to draw a distinction between good vegetarian food and and good food that happens to be vegetarian friendly, and for us this falls into the category of pretty good for vegetarian (other serious carnivores who have tried a lot of super healthy places/dishes catering to vegetarians probably understand the distinction). I wouldn't make this again for my family without some modifications, but it tastes like something my veggie friends would think was fantastic as is. Thanks for sharing.

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littleturtle March 30, 2007

JKC has been making this recipe “for over a quarter of a century” so except for doubling the number of cloves of garlic and omitting the hot pepper sauce (personal taste preferences) – for once I didn’t vary the recipe! Who was I to tamper with a quarter of a century’s experience? Although JKC said that she had added ground sirloin to this recipe, I decided to keep this as a vegetarian dish. I just loved the flavoursome combination of ingredients, and no-one I served it to was even particularly aware that this was a meat-free dish. I served it with brown rice. This was really delicious – every bit as creamy and mushroomy as you’d expect a stroganoff to be – and certainly a recipe I’ll be making again.

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bluemoon downunder September 27, 2005

terrific recipe. i followed the ingredient list exactly. i knew i wouldnt have the free time to follow the directions as listed (even though they are quite simple) so i just threw the mushrooms, onions, garlic, spices,butter and stock in my slow cooker and let that do the work for me. just as everything was almost done i threw in the spinach and sour cream. it came out wonderfully for me. the texture was very smooth. i didnt feel overstuffed after eating even though i ate the entire thing myself. it was so good i didnt even put it over rice. i ate it as is. there was some left over "cream broth" which i saved and will use tomorrow to toss with some pasta or rice. thanks for the delicious and very simple recipe!!!!!!

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jennifer in new jersey June 14, 2005
Mushroom Stroganoff With Spinach