This is an excellent dish! I used a mix of shitake, button, and portabella mushrooms and used vegetable broth instead of beef. The flavors were incredible. Thanks for a yummy dish!
I love mushrooms and red bell pepper and this seemed a natural. But I found that the red pepper overwhelmed the more delicate flavor of the mushrooms. I made this yesterday, had some left, sauteed more mushrooms and put it all together, but the flavor of the bell pepper seemed to dominate. I will make this without the bell pepper in the future. I used some mascarpone instead of sour cream with a splash of vinegar to add a touch of acidity that the mascarpone lacks, and this worked well, as the mascarpone reheats really well. I also added a good handfull of chopped fresh dill, which is such a natural with mushrooms.
I'm sorry that I didn't have the wild mushrooms and had to use plain buttons. On the other hand this was still scrumptious and it was enjoyed very much. I used a light margarine and fat free sour cream making for a lovely lighter meal even with the noodles. I didn't have parsley on hand and I'm sure that it would have been a nice addition. I will certainly be making this again. Made for Photo Tag.
This was easy to make and doubled nicely... and I love the addition of the nutmeg. I used white onion because it's what I had on hand, but will definitely try with red onions next time.
Delicious. Made exactlly as written and served with goulash.
Delicious and so quick to make. The only changes I made was to add 4 cloves of finely chopped garlic in with the onion, to use my Vegetable Stock Vegetable Stock instead of beef stock and to add some chopped thyme as well as chopped parsley just before serving. A really tasty vegetarian dish – you just don’t miss the meat in a dish like this – which I’ll happily make again. I loved it and so did those whom I served it to. Thank you for sharing it, PanNan!