By I Cook Therefore I Am on May 28, 2007
Photo by ~Leslie~
Photo by ~Leslie~
"Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish."
Serving Size: 1 (86 g)
Servings Per Recipe: 4
"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!"
"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.
"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!"
"This was awesome!!! I will definitely be making this recipe again. Thanks!!"
"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 :)"
"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."
"I really liked this! I had to use an onion instead of a shallot and Bella mushrooms as my grocery store didn't carry what the recipe called for. I did not do well making the roux which made chunks in my sauce...I'll have to work on that! Overall great taste and substitute for a dish with meat!"
"Wonderful. Thinking about incorporating this into a layer of vege lasagna. I added the a few packs of the wild mushroom blends which contained 3-4 different types of mushrooms"
"THIS RECIPE IS TO DIE FOR! I would make it every night if it wasn't for my husband...He HATES mushrooms, yet this is the only mushroom dish he will eat!!!!!!! FANTASTIC!"
"I would give this a 5 for flavor and a 2 for appearance ... using portabella mushrooms. It had a wonderful flavor but came out a creamy dark gray color (not very appetizing). I'll try it with a different mushroom next time or the same if I can figure out how to prevent that color from getting picked up. It does have a truly wonderful taste. Thank you for sharing ... first time I tried portabellas : )"
"So comforting! Exactly what I was looking for when I found some portabella mushrooms on sale. I served it over noodles with a watercress salad on the side. Lovely! Only change I made was subbing both the veggie broth and wine with homemade chicken broth (what I had on hand) and it worked out wonderfully. Thanks for posting!"
"So delicious! I was skeptical to try this recipe because - in my opinion - the picture of the dish is unappealing. I'm glad I tried because it turned out delicious! The one I made also looked awful too it was full of flavors! Now that I know what the consistence of the stroganoff is like, I'm going to try to embellish the dish next time. Thanks for sharing!"
"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."
"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."
"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!"
"ITS FREAKING AWESOME!!! thank ou so much for this!"
"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!"
"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."
"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."
"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."