Portabella Stroganoff

READY IN: 35mins
Recipe by Bell4523

I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes!

Top Review by Lucky in Bayview

Excellent! Rich, delicious and so easy to make. I think I prefer this to regular beef stroganoff. I wasn't sure what vegetable seasoning was so I used basil and used zucchini in place of the white mushrooms. Thanks for posting the recipe, I'll be making it again.

Ingredients Nutrition

Directions

  1. Chop portobello caps into 1 inch cubes.
  2. Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
  3. Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
  4. Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
  5. Cover and simmer about 5 minutes more.
  6. Mix vegetable seasoning and flour in a small container.
  7. Add flour mixture gradually into mushroom mixture, stirring constantly.
  8. Boil and stir 1 minute more.
  9. Reduce heat to low and stir in sour cream (or alternative).
  10. Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).

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