Total Time
Prep 25 mins
Cook 10 mins

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!

Ingredients Nutrition


  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!).
Most Helpful

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.

Lucky in Bayview August 03, 2013

I bought some portabella mushroom and came to find a recipe to use them. I made a few tweaks. I used chicken reduced-sodium loose bouillon to make the broth, and again instead of the veg seasoning. I used a butter-flavored cooking spray to lighten it up. I added more garlic (can't help it, garlic is a favorite here), and fat free sour cream. I had to add a half cup of water with the flour because it had cooked dry, but it worked just fine. The BEST part of this whole thing is that only 2 Points if you are on Weight Watchers! I served it over whole-grain rotini and it was delicious. Thanks for a great recipe!

Dawna E. August 20, 2008

Loved this! It was so easy to make and the flavor was outstanding. I made it vegan using olive oil and vegan sour cream. Still excellent and was enjoyed by all!

Wish I Could Cook April 09, 2011