Wild Mushroom Stroganoff

Super tasty! And easy to make vegan - we sub the butter for olive oil and used silk creamer for the cream! We also added lots of garlic!

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Very good recipe and very easy. Two small changes, I used 2 small garlic cloves (I love garlic) and 2 shallots. I just wanted a bit more onion flavor. But otherwise as is.

I served it over pappardelle pasta and garnished with scallions just because I had them on hand. It was very very good. Rich and tasty. Will be making again. Excellent recipe. I enjoy making a meatless meal once a week and this tasted just as good or better.
Thx

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I had portabella mushrooms in the refrigerator that needed to be used, and thought I would try this as a side dish for beef tenderloin. It paired perfectly with the beef as a side dish, but this would make a fantastic vegetarian main dish as well. I will definitely keep this in rotation as both a side and main dish! Thanks for posting!

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This was awesome!!! I will definitely be making this recipe again. Thanks!!

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Wow, what flavour! I made it with 2 spring onions & light thickened cream. I might add garlic next time, I may not. We love garlic but are both happy with the results as is. Thanks for sharing :)

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Excellent meal! Not difficult to make, very flavourful, and absolutely wonderful over noodles. I used a mix of different types of mushrooms, and did mince up a clove of garlic with the shallot, and it was so good, it was so hard to stop eating it! Will definitely make again.

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Great recipe. We are not vegetarians, however, I wanted to incorporate a few more meatless meals into our dinner routine. I will absolutely make it again. I also added a large garlic clove. YUM.

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I made this recipe twice, the first time I followed it exactly. The recipe was pretty good but the parmesan cheese was overpowering. I wouldn't use as much in the future. When I made this recipe it didn't make 4-6 servings, it made 2 servings, maybe 3. I tried to make it a second time, going easier on the parmesan cheese and doubling the entire recipe. The sauce was thin and a green color. I did use a different vegetable broth, so that could have contributed to the color. The recipe did not double well at all. I will try a third time, following the recipe except for a smidge less of parmesan. Third times a charm they say.

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Wonderful! I made this dish with my boyfriend who has PKU (so he has to watch his protein) and it was very flavorful! We substituted mashed potatoes for pasta although perhaps in the future to give it more texture I would serve it over baked potato. Thanks!

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ITS FREAKING AWESOME!!! thank ou so much for this!

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Wow, what a great meal this made! My DH inhaled his first plate and went for his second before I was half done with mine. You won't miss the meat while eating this devine pasta dish. I made it with wide egg noodles and know it would be great with just about any kind of pasta. Yum!

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My husband and I are trying to eat more vegetarian meals, and this one was a definite hit. Wonderful! Even my 16 month old extremely picky eater who waves his hand over every meal and declares "Not!" when served dinner ate every single bite. The only change I made was using an onion instead of shallot, and that was only because it was what was in the house. It was very easy to make, which is important when there are two small children running around the house. I'm looking forward to having this again.

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Oh, man. I wish I could give this ten stars I would have. My husband said this was an outstanding dinner and my 9 year old son said it was one of his favorites. My local store didn't have "cremini" mushrooms, and I just now learned they are simply baby bello mushrooms. Instead, I used a package of mixed, pre-sliced portabello & shitake mushrooms. Other than this, I made the recipe exactly as shown. I served it over rice, and hubby said he thinks it wouldn't be as good over noodles. This is definitely going to be a regular meal in our house.

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Pretty good. I love the mushrooms so next time, I think I will add a bit more of them. I did add about a clove of garlic. Since I like the twang of a traditional Stroganoff, I will add a little less veggie broth and sour cream instead of reg. cream.

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wow i made this recipe the other day ,it was a hit my husband loved it .I made some rice to go with it . the only thing i did differently is i sliced the mushrooms but other than that i stayed true to the recipe. Thanks for posting this recipe it was great.

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Great recipe. I altered it to be dairy-free. I used small amts of olive oil for butter and just omitted the cream. I also used nutritional yeast rather than parm. I'm sure my version was less creamy and decadent than the original, but it was still amazingly tasty and a definite repeat. Other changes were that I added 4 cloves of garlic, I used an onion because I didn't have shallots, I used closer to 5 cups worth of mushroom (sliced into long strips rather than cubed), and I added some small scallops to add protein. I served this over egg noodles and we really enjoyed it. Next time I might try a mix of different kinds of mushrooms, since they are so good. Thanks for the recipe!

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Definitely outstanding! I served this over tricolor rotini noodles. My DH said he hopes I'm planning to make this dish a regular staple! I used dried thyme, but otherwise made the recipe as written, and it was perfect. Thanks! UPDATE: I just made a vegan version of this, and it was still outstanding! I used a vegan margarine for the butter, Silk creamer for the heavy cream, and Vegan Gourmet Monterrey Jack style cheese substitute rather than the parmesan. My family inhaled it, as did our non-veg. dinner guests.

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We love this! I did change it up a bit, since i was using things i had on hand. I replaced the veg broth with "not beef" broth and used a can of vegetarian mushroom gravy in lieu of heavy cream. I also upped the amount of liquids a little and just tossed in noodles and let them soften. delicious! Next time i'd like to try the exact recipe. :) thank you!

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I LOVE IT!!!! I made this as a side pasta dish to go with our meal. It is so good I wish I could give it more stars. I can't wait to use the sauce as a steak topper next time or on top of some crepes stuffed with chicken. Thank you so much for posting this recipe!

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A nice and easy warm meal for a cool, rainy day. I didn't have any heavy cream so instead used a combo of milk and sour cream to make it the proper consistency. Thanks for sharing!

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