Reviewed: Mar. 9, 2009

This is a great recipe. I added a few things based on some previous reviews....fresh minced garlic, a beef bouillon cube to the vegetable broth, and used a little less sour cream. It turned out so flavorful. A huge hit with the hubby.

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sew0921

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Reviewed: Mar. 1, 2009

Not bad, but even with extra seasoning it was rather bland.

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bernarda

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Reviewed: Feb. 9, 2009

5 stars with some changes (haven't tried it without). I put a bit of paprika in the butter at the beginning, added a minced clove of garlic a minute after the mushrooms were in, didn't take the shrooms out when I reduced the veggie stock, added a splash of worchester and braggs (like soy) to the broth. Then I mixed up about 3/4 cups sour cream with the flour, added some of the shrooms/sauce to the scream and mixed it well before adding it back to the pan. I did this in the morning and put it in the fridge all day, then warmed it up while I cooked the egg noodles. Mixed in parsley at the end. It was really good.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 5, 2009

I liked it

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Paula Wunder

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Reviewed: Jan. 27, 2009

It was delicious. I used crimini mushrooms in place of the Portobello, and McCormmack's Worcestershire pepper (it's vegetarian whereas the sauce isn't) in place of ground pepper, cornstarch (1/2 the amount) instead of flour... and sauteed a clove of garlic with the onions. Super creamy and yummy. Served it with toasted garlic potato bread, a side salad, and buttered corn.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 27, 2009

Very good and pretty quick recipe! I made a few changes based on my preference and other reviews. While cooking the mushroom and onion mixture, I added 2 cloves of chopped garlic and about a tablespoon each of soy sauce, worcester sauce, and ketchup. I also decreased the amount of sour cream to 1 cup and it was more then enough. My husband loved it and asked me to make more for his lunch the next day! :)

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Katie

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Reviewed: Jan. 24, 2009

A delicious and quick meal for during the week. I used low-sodium beef broth, instead of vegetable broth, and the combination of the broth with the portobello mushrooms ws fantastic!

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nolava

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Reviewed: Jan. 21, 2009

Just an FYI, while adding worcestershire may add flavor to this dish, it makes the recipe non-vegetarian. There are veg. worchestershire options out there but you have to look for them.

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veg mom

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

This was very good. I made only a few alterations, adding garlic and using a wider variety of mushrooms. The flavor was great and the dish was very easy to make!

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Emily

Cooking Level: Beginning

Home Town: Spencer, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 20, 2008

This is a fantastic dish but I made a few changes. I added a clove of minced garlic with the mushrooms. Also added 1 teaspoon soy sauce and 3/4 teaspoon worcestershire sauce along with the vegetable broth. I added one 12 ounce package of soy crumbles to the mushroom mixture to boost the protein of this dish. I cut the sour cream down to 1/2 cup and reduced the flour to 2 1/2 tablespoons. My significant other thought he was eating hamburger stoganoff!

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PJ

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

This was very good! I modified the recipe based on others' suggestions. Instead of 1 1/2 c. of vegetable broth, I used 1 c. of broth, 1/4 c. white wine, 1/4 c. sherry. I also used 1/2 c. sour cream and 2 1/2 T. flour. I added both soy sauce and Worcestshire sauce but I didn't measure - just drizzled. Next time I'll add more Worcestershire sauce. Also, I think I will double this next time. There was enough for me and my husband last night and for one person to have leftovers, but I like to have more leftovers so we can both take lunches to work.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

Great recipe, made better by suggestions from other users. I added the white wine vinegar, soy sauce, worchestershire sauce and garlic. I also used just 1/2 cup sour cream as suggested by other reviewers. Also, made it egg and dairy free by using soy sour cream and egg free pasta noodles. With a dollop of sour cream and paprika over the top, husband and I would give it 5 stars.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

I followed the advice of others by using a porcini mushroom broth as a base and also adding soy and worcestershire. Also cut down the sour cream to half cup and it was wonderful. I'd double the recipe if you were serving 4.

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KBCALICO

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Reviewed: Nov. 23, 2008

I made this using most of the advice the other reviewers mentioned and I still was not that impressed. I felt it was pretty bland except for the parsley which I felt overpowered all the other flavors.

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allyrae

Cooking Level: Beginning

Home Town: Spring Hill, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Nov. 23, 2008

The recipe as it reads is alright... bland though. I think my changes made it better. I used beef broth and put beef round steak in it at the verty beginning I floured the steak and pan fried it cut in sections in the pan with onion and portabello mushrooms. VERY tasty this way!

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Nov. 19, 2008

I followed other suggestions to reduce the sour cream to 1/2 cup and flour to 2 tbsp. I also added Worcestershire sauce and soy sauce after the sour cream. I also left the mushrooms in the pan when making the sauce and it turned out great!

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Annette

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

I love this recipe! I added more mushrooms and added a little bit of garlic salt and it was awesome. Great Recipe for a vegetarain.

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sarah

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Nov. 9, 2008

This recipe is super easy to make and incredibly delicious. My guests couldn't get enough of it! I slightly altered the recipe by taking chicken broth instead of vegetable broth and leaving out the flour.

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