Portobello Mushroom Stroganoff

As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!

My rating is for the version that I made. I cut the sour cream to a little over half a cup, then cut the flour to about 2.5 Tbsp. I cooked the onion and mushrooms with one minced garlic clove. When the mushrooms and sour cream mixture were on low on the stove, I added: 1 tsp soy sauce, 1/2 tsp worchestershire sauce, and a dash of white wine. I used a lot less parsley - just threw some in and then decided it looked good. The recipe was really tasty. I loved it - finally I've found a vegetarian equivalent to my Mom's beef recipe! My 17-year-old cousin said that she isn't usually a huge fan of vegetarian dishes, but she really loved this one. I'll definitely make it again! Great for company, although I'd definitely double the recipe, because it was not a lot.

I have made this twice now-it's awesome! I don't remove the mushrooms from the pan-I just add the broth in with them and boil to get really great mushroom flavor in the sauce. This has become a favorite!