The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 22, 2008
wonderful meal option, affordable for those with a tight pocket book, just wonderful. I added a teaspoon of garlic to the onion and it added a little extra flavor to it. Worthy of five stars!
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Photo by Mitzi

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 5, 2008
5 Stars with these Changes...Agree with most--way too much sour cream. & do the onions, garlic and 'shrooms in pan at same time. My version is much easier and even more delicious--try it! Follow basic recipe but: Fry onion and a heaping tablespoon of chopped jarred garlic until soft. Add chopped or sliced mushroom, parsley, stir often until soft. Add 1 1/2 cans vegetable broth, stir until light boil. Mix one heaping teaspoon CORNSTARCH (not flour) to the remaining half can of veg broth. Bring to boil, when thickened, remove from heat and add in 1/2 cup of sour cream, stir 'till mixed. Add cooked noodles to mushroom mix, stir until heated fully, serve with a plain vegetable (we liked broccoli as the side) Enjoy and revel in the praise. You earned it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 27, 2008
Very tastey recipie and an excellent vegetarian meal! I added a little bit of minced garlic as suggested by another review and I left the mushrooms in while the broth cooked.
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Photo by IzzysMama

Cooking Level: Intermediate

Home Town: Ogallala, Nebraska, USA
Living In: Kearney, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 23, 2008
I still wasn't wowed by this even with the alterations but it was nonetheless a good meal. I caramelized the onions on low heat for about 25-35 mins. I then added a mixture of portobello, cremini and white button mushrooms. After that I added a splash of red wine vinegar, 1 tsp of soy sauce and 2-3 tsps of Worcestershire sauce and the broth. After that cooked out I seasoned with salt and pepper added in 3/4 cup of sour cream and 2 tbsp of flour and cooked it on low heat for 15 mins and added the chopped fresh parsley in. The color was an icky grey, did not look appetizing but the flavor was nice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 20, 2008
I also made the suggested alterations, and I'm very happy with the results. Soooo good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 19, 2008
I did as some other reviewers suggested and cut back on the sour cream and added soy sauce and Worchestershire. Fantastic!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 17, 2008
We altered it, too, with the suggestions provided because I knew going in it was going to be bland, and it just was not very good. Sorry.
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Photo by Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 28, 2008
I followed the suggestions-- garlic, soy, less sour cream-- and it turned out really well. A couple things I did: used a Lipton onion & mushroom soup mix in the mushroom-reconstituting water instead of broth. (Gave more flavor and thickened faster.) Added red wine while reducing. I'm a vegan, so I used tofutti yogurt with a shot of champagne vinegar for tartness. Sauce was very creamy and thick. I could make this- with all the recipe tweaks of course! - for company.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 23, 2008
This was fine but nothing special, we thought. We also added minced garlic, Worcestershire and soy sauce but it never thickened the way I would have liked. Good vegetarian choice but not something we'll have in regular dinner rotation.
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 21, 2008
Very hearty and tasty-I also added sliced button mushrooms to give a variety of mushrooms-will definately make again!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 17, 2008
Good thing I read the reviews! As written this recipe would have easily been a 2. With the review recommendations its a 5+++! Here's what I did to make it taste great: 1. slowly cooked the onions so they became caramelized (took at least 25 mins on very low heat), 2. add a mixture of portobello, crimini and shitake mushrooms, 3. added 3 cloves of garlic when sautéed the mushrooms, 4. added half a cup of wine after mushrooms were soft and cooked for about three mins, and then added 1 cup of stock, 1/2 tsbp of soy, 4 dashes of Worcestershire sauce, 5. added about half a cup of sour creme and 1/4 chopped fresh parsley. Awesome with modifications!
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Photo by pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 13, 2008
My rating is also for the "doctored" version. I probably used half the butter. I added Worcestershire only (not a fan of Soy sauce), a can of mushroom pieces along with the yummy portobello's, about a tablespoon of tomato paste then I added about a tsp of cayenne to the sour cream/flour mix. I used chicken broth I had on hand. We also only use whole wheat pasta products and this was great with WW egg noodles. This was so delicious we will probably have it a couple of times a month. Thumbs WAY Up
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Mel

Cooking Level: Intermediate

Home Town: Lebanon, Ohio, USA
Living In: Liberty, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 10, 2008
None of the flavors seemed to mix. We could all distinctly taste the sour cream. My family agrees, this is the worst meal I have ever prepared.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 10, 2008
It tasted good but a lot of time and effort went into making this dish. It was not worth it to me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 27, 2007
Yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 20, 2007
good stuff! i added soy sauce and worcestershire sauce like everyone else. i also made the rue with the butter and flour so i didn't have that raw flour taste...my 2 year old loved it! and my four year old who only likes mac and cheese ate half with out complaining so it is a start.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 20, 2007
Outstanding, though I did cut the sour cream in half.
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Kim

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 19, 2007
Would only rate 3 stars "as is." Good base and great concept, but would have been bland for my taste. With some changes, absolutely wonderful, 5+++!! Used half the amount of butter, 16 ounces portobello mushrooms, and added 2 cloves garlic, minced to mushrooms and onion mixture. Instead of 1 1/2 cups of sour cream, I used approximately 1/2 cup sour cream and 1/2 cup ricotta cheese--mellowed out the sour cream taste while maintaining the creamy consistancy and enhancing the flavor. I found a cup (or so) total to be plenty for me. Instead of the veg broth, I used one cup of beef bullion and about a 1/4 cup white wine. Added soy and worcestershire sauces as other have suggested. Decreased the flour by about half. Omitted the parsely as I did not have any, and it was not missed. Garnished with fresh grated parmesean cheese. DELIGHTFUL!!!! I cannot wait to make again.
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mmp

Cooking Level: Expert

Home Town: Antigo, Wisconsin, USA
Living In: Merrill, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 6, 2007
Family loved it! It's a keeper! Read others reviews and added dashes of Soy & Worcester sauces plus garlic and splash of white wine. Yummy.
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Photo by HALFASTCHEF

Cooking Level: Intermediate

Home Town: Austintown, Ohio, USA
Living In: Cape Coral, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 5, 2007
It was alright. Would have been better with a more regular gravy rather than one with a sour cream base.
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