Reviewed: Nov. 3, 2009

My whole family enjoyed this dish. Even My meat loving 5 year old! thanks for sharing

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Indigo

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Reviewed: Nov. 1, 2009

Very good! I omitted the parsley and used pre-sliced baby bellas, but other than that I pretty much followed the recipe. I wouldn't call it 4 servings though, more like 2 1/2, but it's delicious nonetheless.

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Oct. 19, 2009

The only change I made was adding garlic. Next time I make it I will cut back the sour cream and do some of the other suggestions. Great place to start.

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EMCATT

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I tweaked this waaaayyy too much to judge it fairly, but it turned out fantastic, so 5 stars it is! I used chicken broth and white wine for the liquid, cut back on the sour cream, added some worchestershire, garlic and pepper and a little salt. It thickened a little too much, but I blame that on myself for cutting down on the sour cream, but not the flour. It was one of the best dishes I've cooked from scratch in a long time, so I'll definitely be making it again. Thank you for a great base recipe!

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 24, 2009

This was excellent, but just short of five-star in my opinion. I should have read the reviews regarding the sour cream - next time I'll cut that in half as the sour cream flavor was very strong. Other than that, my only change was to add some garlic. I could see where a little wine or maybe some Worcestershire, as others mentioned, would work well here, too.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Sep. 22, 2009

YUMMY! If you're not a vegetarian, you won't miss the meat. Our family is not vegetarian, but thought it would be good to incorporate one meatless dish a week. I added: 1 tbsp of yellow mustard to the sour cream mixture and substituted dried parsley flakes instead of fresh. I also added 1/4 cup of white wine at the end. I should have decreased the sour cream by at least 1/2 cup, next time I will. There was a lot of sauce left over. I did the egg noodles but also added 3-cheese filled tortellini for more substance. You can find that in the refrigerated section.

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Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

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Reviewed: Sep. 7, 2009

Awesome recipe-but I made the following changes: *Reduced sour cream to 3/4 c. *Used a very large onion, 2 cloves garlic, 1 stalk celery, a few green onions/scallions, and half a yellow bell pepper for more depth of flavor *added a dash of soy sauce & Worcestershire sauce along with salt & black pepper for flavor & spice *adding a T. or two of tomato paste would be an awesome addition, in a pinch (I didn't want to waste a can) I added a generous squirt of ketchup. That is a "secret" ingredient in another stroganoff recipe that is a family favorite. My 7 year old son asked if this was a 'five star' recipe because he LOVED it, I told him it definitely was. Everyone in our family of 5 loved it-we will definitely make this again!

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Ashleybakes

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Reviewed: Sep. 7, 2009

Very good recipe. I used a lot more onions which I think gave it a good flavor, and a lot less sour cream.

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SUSANK29

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

Very good and light. As written, this recipe is probably bland, but I changed it a lot. I used 1 c. beef broth and 1/2 cup white wine. I used only 1/2 c. lite sour cream and 2 T. flour. I sauteed garlic with the onions, and added sage, thyme, soy sauce, worcestershire sauce, a little tomato paste, and salt. I served with a little sour cream and fresh parsley on top. Good recipe.

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sailshonan

Cooking Level: Expert

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Reviewed: Aug. 29, 2009

Was amazing with some alterations! I replaced butter with olive oil and added 1 large clove of garlic for some more flavor. I also added some worcestershire and soy sauce to the veggie broth, and used whole wheat flour to thicken. Like the other review said, try to get your egg noodles to finish at the same time so they don't get cold and stick together.

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Sophiasmomma

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Reviewed: Aug. 19, 2009

I really like this recipe. It was my first time trying stroganoff from scratch & i thought it was accessible and good. I followed the notes & added soy, worcestershire sauce & a bit of white wine, which i think helped. How i goofed was in doubling the recipe (also suggested) and i think the 1/4 cup & 2 TBS of flour was excessive. I also want to say I think quality of sour cream is important, it might have helped a bit with flavor since its not a very spicy recipe & all ingredients need to shine. Same for portobellos, some from the market as opposed to the grocery would have helped. Otherwise good, think next time I'll add less flour & season with kosher salt & fresh pepper to taste.

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Mmewren

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Reviewed: Aug. 11, 2009

The reason Im giving this 4 stars is because I think the sour cream was a bit too much, it could have been fine with a little less. Overall though the meal was quite nice. Very creamy, Im deffinately making this again!

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carnold8

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Reviewed: Aug. 5, 2009

added roasted garlic, a dash of soy sauce, and served over whole wheat penne. also used dried parsley instead of fresh. the boyfriend loved it, but i thought it did call for WAY too much sour cream.

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Karen

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

Wow -- this was one of the best dishes I've ever made!! A GREAT substitute for beef stroganoff, which I miss from my old meat-eating days. Thanks for an awesome recipe!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 22, 2009

Mmmm, great idea in theory. If everyone rated the recipe as written, I don't think it'd have 4 stars. Is sounds funny to say that Stroganoff has too much sour cream flavor, but this one does! For me & my fiance, this was one of those meals where your first couple bites are delicious, but then you're already sick of it. If I chose to give vegetarian Stroganoff another chance, I will try one of the beef stroganoff recipes on this site and leave out the meat.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jul. 7, 2009

Good recipe. Just as suggested by other reviewers, I added a garlic clove, a few dashes of soy and worcesteshire sauce a a couple tbsp of tomato paste. Served over whole wheat egg noodles.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

I used soy sour cream and instead of butter canola oil, to keep onions from browning and a little clarified butter, then olive oil after the mushrooms were sauteing.I usually use garlic for everything however, this is a German or, Russian food not Italian. I loved beef stroganoff when I could eat whatever I wanted to, with real sour cream and this is so close as is I was satisfied and glad I am now able to eat one of my favorite entrees again. It was perfect as is.

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Dani

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Reviewed: Jun. 9, 2009

I agree that it's a good starting point but made most of the recommended changes. I doubled the recipe, added worcestershire and soy sauces, garlic and minced onions, replaced 1/3 of the vegetable broth with white wine, added "meat" crumbles, and decreased the sour cream. It was a hit and a keeper of a recipe--modified of course.

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red1190

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

Very good! I would recommend using your best judgement on the sour cream amount, however. I cut the recipe down to 2 servings and used about 1/3 cup of sour cream. The only other changes I made were to omit the onions (preference in this house), used beef broth, and added a clove of garlic, minced. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 3, 2009

This was not only simple, but delicious. Over the top, high-class eats. I used half butter, half EVOO because I was using a non-stick pan and I didn't want the butter to scorch. I also used half FF sour cream and half FF yogurt. I ended up needing to thicken it up a bit, so I used a quarter cup of white wine and two tablespoons of cornstarch to make a slurry, then added it to the stroganoff. (I must have overlooked the flour in the recipe in my excitement to make this recipe.) Very, very good. This one's going to be a repeat. NOTE: For you low-carbers like me, I ate this over a bed of steamed broccoli. For those who aren't worried about that, I made Light 'n' Creamy Mashed Potatoes for my family. EDIT: Hubs thought it would have been better had I used red wine instead of white. Noted. I failed to mention that I also added some fresh minced garlic and worchestershire sauce.

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