Portabella Stroganoff

"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!"
 
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photo by danakscully64 photo by danakscully64
photo by danakscully64
photo by Nourished Homestead photo by Nourished Homestead
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. This was wonderful. Great flavor. I converted to one serving and had to add considerably more veggie broth and not cook it as long to get it to work.
     
  5. Very good!! We liked this recipe. We aren't worried about keeping things vegetarian, and I made this just because we love mushrooms. I feel that there could/should have been more mushrooms. Also, I had beef broth in the fridge, so I used that. I used FF sour cream and I added 1 tbsp of worcestershire sauce. Lastly, I used cornstarch rather than flour to thicken- one tsp dissolved in water. This recipe took absolutely no time to make, which is nice, and it smelled so good. We served over whole wheat pasta.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm a nurse in a big pediatric ER and on my days off I love to cook big yummy dinners. I also love riding my horse and being outside
 
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