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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 27, 2009

This was really good. Like many reviewers, I added garlic, red wine, and beef broth, and only added about 1 cup of sour cream, which was definitely plenty. Tastes great and is filling!

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cmmunchkin

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Reviewed: May 1, 2009

I have always made beef Stroganoff with mayo and sour cream even though I'm not too fond of mayo and needing to add a lot of things to make it taste not so bland. I am so glad you thought of a better, yummier ing. like MUSHROOM. talk about a brain f... on my side (lol) Anyway, my husband liked it so much he brought some to the guys he works with and they all loved it. Great recipe, thanks 4 sharing.

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Rosa G

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 23, 2009

I took from other peoples comments to try and make the perfect dish. It was just OK. We ate it all, but I don't think I'll rush to make this again.

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Melissa

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Reviewed: Apr. 19, 2009

Pretty good with the modifications I made. I only used 1/2 cup sour cream, & added a couple cloves of garlic, 1 tsp soy sauce & 1/2 tsp Worcestershire sauce.

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JOSHKARENWOLFE

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Apr. 19, 2009

Excellent easy meal with the added additions (soy, worcestire, garlic)..yumm! I also added 2 more varieties of mushrooms..didn't measure but added way more than the recipe called for. Will make again and again!

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LAALETHEA

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Reviewed: Apr. 3, 2009

This recipe turned out very bland and it had an overwhelming flavor of sour cream. We will not be making this again.

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 1, 2009

I made the substitutions and additions recommended by other reviewers, but it still didn't have much flavor. And this is definitely a dish that you don't want to eat as leftovers.

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Michelle

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Reviewed: Mar. 31, 2009

Doubled the recipe for 4 adults, there were no leftovers! It's easy to do and less than $10 to prepare. It's a keeper.

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GrammieX1

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Reviewed: Mar. 24, 2009

Loved this recipe! Based on another review's suggestion I added some tomoato paste, and a little bit of soy and wortishire. Delish.

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LUTEGRL

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Reviewed: Mar. 20, 2009

This is proof that vegetarian recipes can be hearty and filling -- good stuff! The leftovers are even better, too. Changes required: add garlic, 1 tsp worcestershire sauce (vegetarian worcestershire sauce does exist, no fishy stuff in it), 1 tsp soy sauce, and use only 1 cup sour cream (instead of 1 1/2).

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AudeeBird

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Mar. 16, 2009

I thought that this was a super-delicious meatless entree - with additional seasonings. I added quite a bit of paprika & garlic to the onion/mushrooms. I'm not vegetarian, so used beef broth to which I added some worcestershire sauce. Cut back on the amount of sour cream, but could have used even less. And I was making just two servings, but used an entire 8oz pkg of white mushrooms.

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