Reviewed: Jan. 15, 2006

This is a good base recipe. Did read some of the reviews saying it was missing something so I added garlic, worcestershire (1 tbsp or too taste), and soy sauce (1 tsp or to taste). Used these ingrediants in other stroganoff recipes, adds that extra tangy zip to the cool creamy flavor of sour cream.

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DREAM

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2006

great basic vegetarian stroganoff - easy to make, very delicious. I halved the recipe, used a bunch of green onions, and used sliced white mushrooms instead of portabello. came out great!

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ANGELSOU

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Reviewed: Jan. 9, 2006

It was pretty good but needed something else. Will make again

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VEGEPUNKSTR

Cooking Level: Intermediate

Home Town: Shadow Hills, California, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jan. 7, 2006

Pretty good!

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 4, 2005

This was good. I used sherry like suggested and very helpful to bring flavor. Sauce was too thick - I think there should have been something with the sour cream to make it a little smoother. Overall, a really good vegetarian meal - really easy.

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liz_inpdx

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Reviewed: Nov. 17, 2005

This was very good! I added some sliced up steak that I had leftover & subbed buttons for the portobellas!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 8, 2005

My boyfriend and I did not enjoy this dish at all. I will not be making this again.

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DIVINEONE779

Cooking Level: Expert

Living In: South Plainfield, New Jersey, USA

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Reviewed: Nov. 1, 2005

This is the best stroganoff I have ever made. I didn't have fresh parsley so I used dried and it worked out very well. Also, I didn't have a portobello so I used button mushrooms. I'm sure it would have had even more flavor with the portobello. The only thing about every home made stroganoff I've ever made is I can't taste the sour cream (and I don't think this is the fault of this recipe). So, next time I'll probably reserve some extra sour cream to dolop over the individual servings. Otherwise this was a wonderful and tasty dish!

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Vivianne417

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2005

a scrumptious recipe. I only used 1/2 C of light sour cream and it was all that i needed. Also subbed veggie broth for chicken.

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KINXTRIX

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Oct. 26, 2005

Just made this for supper, great. Nice and creamy. Just added some garlic to it. Will make it again and again!

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AUGIEANG

Cooking Level: Intermediate

Home Town: Fall River, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 28, 2005

This was awesome. It ended up being a little too thick though so I took some of the juice from some green beans that had been in the crock pot all day and thinned it out a little. I also grilled a flank steak rare and added that to it. I made this at work and everyone LOVED it.

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GOTITANS

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Reviewed: May 10, 2005

We had this last night. There were a few modifications I made...I didn't use the onions b/c I don't like them. I used onion powder & garlic powder instead. Also, I used a whole pound of portobellos and the whole 12 oz. bag of egg noodles. I didn't have vegetable broth, so I used 2 cups water with a pkg of au jus mix. It was delicious! I'll definitely make it again! :)

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Apr. 24, 2005

I loved this dish. I sauteed the mushrooms and onions for a long time and added 3 Tablespoons of sherry to the mixture as another member suggested. I also used beef broth instead of veggie broth. Next time I would reduce the sour cream by 1/2 cup. Will definately make this recipe again.

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MIZREGAN

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Reviewed: Mar. 30, 2005

It looked too simple - but I was definitely surprised at how good this came out! I used regular mushrooms & tofu-sour-cream-substitute & it still worked really well. It was EASY & delicious. The only addition I made was a couple of tablespoons of mirin (or sherry) - EXCELLENT. Perhaps the reviews that suggested it was missing something could try this?! Definitely a keeper recipe...

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JONESING

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Reviewed: Feb. 15, 2005

Delicious! We tried it with olive oil instead of butter and tofu-based sour cream, and it turned out beautifully. We served it with grilled salmon.

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SYLECTRA

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Reviewed: Feb. 4, 2005

I really liked this idea but I wasnt crazy about the sauce. My husband gave it 4 stars but I had to give it three - I think it was missing something - wine maybe - dont know - I will play with it though. Thanks

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COLEY2

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Reviewed: Jan. 20, 2005

Creamy, filling, and DELICIOUS!!! I substituted cremini (baby portabellos) mushrooms for the portabellos after reading other reviews about a funny color. Turned out fine with the cremini mushrooms. I also added about 1 cup of vegetarian ground beef and substituted half the sour cream with a condensed mushroom soup for flavor.

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HUNGRYPEANUT

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Reviewed: Jan. 14, 2005

I makes this all the time, and I'm not even vegetarian. I don't always use portobellos, though (they're too expensive) but even with those regular cheapo mushrooms it tastes great.

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MORDORSTARBUCKS

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Reviewed: Dec. 31, 2004

This is delicious! Just be sure to remove the under gills from the mushrooms or the dish becomes a blue-gray color. It's a great vegetarian meal that even my meat loving husband asks for.

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