The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 5, 2008
Used beef broth, added garlic, worsh. sauce, soy sauce, and wine for extra flavor. Good sauce w/additions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 4, 2008
This was really good. I used chicken broth instead of vegetable broth, and I used half regular portobellos and half baby portobellos. I also only used one cup of sour cream (because it's all I had). It was perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 2, 2008
This is a 5 star recipe with modifications suggested by Cookingirllj: -add 1clove garlic to onion. -Add dash of soy sauce and worcestershire sauce. -reduce sour cream to 1/2c. -use beef broth instead of veggie I also added about 1/4 c red wine to the broth while it was reducing. I used combination of oyster, portabello and other mushrooms. I ended up adding a bit more broth and wine at the end because it was too thick. But in the end it turned out yummy. Even my picky husband went back for seconds. :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 31, 2008
Entire family loved it. Much lighter texture than regular stroganoff.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 29, 2008
This was amazing! I did use the modifications from several reviews - add minced garlic, worcestershire and soy sauce, as well as reduce the sour cream to 1/2 cup. I used non-dairy sour cream and butter to make it vegan, and it was still delicious! What a great winter meal!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 23, 2008
With the modifications mentioned by other reviewers, this was heavenly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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Reviewed: Sep. 20, 2008
I just used normal mushrooms or a mix of whats about and it always works! My husband who's a veggie says it is by far the best mushroom dish he has ever tasted!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 14, 2008
Delicious! Didn't change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 6, 2008
My whole family thought this was great. At the end, I mixed the noodles into the sauce, and added some frozen peas and a splash of white wine. We may have gotten a little impatient and ate it too soon... the sauce that sat on the stove longer cooked down and stuck to the noodles better than the first helping we ate. My 2 year old and I both ate 3 helpings of this! Great recipe. I've always wondered how to make this without canned soup (yuck!).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 8, 2008
I add Worcestershire sauce, soy sauce, red wine and tomato paste with the broth to make up the 1 1/2 cups. Very good. This one I even serve for guests with banquette and salad.
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Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada
Living In: Karen, Nairobi, Kenya

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 22, 2008
I have never had stroganoff before so I have nothing to compare this to, but I thought it was delicious and sooo easy. I made some substitutions to make this recipe dairy-free: vegan margarine and Tofutti Sour Supreme. I didn't have all-purpose flour so I used whole wheat which was awesome, surprisingly not grainy at all. I added a dash of soy sauce as others recommended and I served it atop rice instead of egg noodles. I'm looking forward to making this again! I would like to comment that substituting beef broth for vegetable broth seems to negate the purpose of a mushroom stroganoff recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 9, 2008
This was spectacular with the following changes: Substituted 1 1/2 c veg broth with 1 c beef broth, 1/2 c sherry, and 2 T worchestershire Substituted 1 c sour cream with 1/2 c sour cream and 1/2 c cream of mushroom soup Followed the rest of the recipe to a "T". Will definitely make again.
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 7, 2008
rich!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 27, 2008
The first time I made this recipe, the mushrooms I had were extremely flavorful making this a delicious dish and everything was perfect. The second time I made it, the mushrooms didn't have as strong of a flavor as the first ones and the sour cream overpowered the dish.
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Living In: Burtonsville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 22, 2008
I am a picky vegetarian and have wished for a stroganoff without meat that was wonderful. This version was incredible and incredibly easy as well! I couldn't get enough, and I'm making it again a week later! For your preference it would be easy to change the spices around, add some garlic, paprika for a spicy touch, or other herbs, but my fiance, and I greatly enjoyed it as is. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: May 22, 2008
The first time I made this I used chicken broth, as that was all I had, and decreased the sour cream. I also added worcestershire sauce to the mushroom with diced shallots and garlic. It was wonderful. The second time I made I used an organic vegetable stock, that was much stronger, and needed to use the full amount sour cream to get the same creaminess. All in all it is a great recipe. The whole family enjoys it, including my three kids. I even passed it along to my vegetarian sister.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: May 17, 2008
This was good, though I agree with reviewers that it needs beef broth for that stroganoff flavor. Even though it wasn't quite stroganoffy enough, still very good.
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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 5, 2008
One of our favourite restaurants has a mushroom stroganoff on their vegetarian menu which my daughter loves. She has been asking me for some time to try and make it at home. This recipe she said is just as good. I followed it exactly and it was far easier than I imagined and very quick to make as well. Another one to add to the folder I am compiling for her. Thankyou CHORDATA.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 24, 2008
This was very good. My husband loved it. We had it with a lettuce salad and it did really good
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Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA
Living In: Roswell, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 12, 2008
This was a good substitution if you can't or don't want the beef. I made it with different mushrooms BUT you must use portobello to maintain that "beef" stroganoff expected taste. I would cut the sourcream amount to just 1 cup it was a bit too much), but I would make it again.
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