Reviewed: Dec. 2, 2007

definitely not the best recipe i've found. incorporating some of the advice in the reviews, i added worc. and soy sauce, and cooked the mushrooms with a minced clove of garlic. despite this, the sauce was overpowering. I've never had stroganoff before, so i'm not sure how valid my opinion is - i didn't think it was that great though.

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Nov. 25, 2007

Sorry, I can only give this 2 stars "as-is"...WAY too much flour and not enough broth to make a smooth sauce. I made it a second time with some modifications and it was superb that way, though! I doubled the broth, only used 1 tablespoon flour and added chopped garlic, salt, pepper, Worcestershire sauce and tamari. Much better this way, and lots of sauce to slurp up!

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AURINIA

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

Best vegetarian stroganoff recipe I've found - thank you!

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 15, 2007

This was only ok, even after the addition of sherry, garlic, and a nice roux.

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karessa

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Reviewed: Nov. 15, 2007

This was delicious! I added garlic and sliced sirloin steak. It was my first stroganoff and I thought it came out really well.

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Dorianna

Cooking Level: Intermediate

Home Town: Sherman Mills, Maine, USA

Living In: Milford, Maine, USA

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Reviewed: Nov. 13, 2007

YUMMMMMMM! This side dish was so delicious. I made it with the Salisbury Steak recipe and It was to die for. A great combo!

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Zsazsa Gardea

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Surprise, Arizona, USA

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Reviewed: Nov. 8, 2007

This recipe is very good, except the parsley is disgusting in it! Next time I will nix the parsely and add salt before serving.

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Lora

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Reviewed: Nov. 5, 2007

I took combined advice from K. Wallace and cookinggirllj, adding the garlic, white whine, soy sauce, and worchestshire sauce. I didn't cut back the sour cream though as my boyfriend loves sour cream. It was still slightly bland, next time I will probably add some different mushrooms for added flavors.

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Sarah

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Reviewed: Nov. 3, 2007

Not my favorite but I used tofu sour 'cream' and do not particularly care for it. Will try again using heavy cream from my raw milk share.

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alengrams

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Reviewed: Nov. 3, 2007

This recipe is great, especially for a mushroom lover like me! I did make a number of changes based on recommendations of other reviewers as well as my personal preferences. The changes I made are as follows: I used Chantelle mushrooms as well as Portobello, I only used ¾ cup of sour cream, I added 3 cloves of garlic, I used 2.5 tablespoons of flour, I did not remove mushrooms from pan when I added vegetable broth, I kept cooking the stroganoff when I added the sour cream, I added 1 teaspoon soy sauce and ½ teaspoon Worcestershire sauce with sour cream, lastly I topped the dish with fresh parsley rather than mixing it in. This dish turned out very creamy with intense flavor. It was a very heavy meal, but delicious.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 1, 2007

Added garlic. Wish I had some wine to throw in, but this was awesome! Would be great with chicken added...with or without the mushrooms. Could also be used as "the starch" served on the side.

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Wendy O'Donnell

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

We really enjoyed this recipe. As other reviewers said: add some worcestershire and soy. That I did. Other than that the recipe was followed exactly. It was very good. Others have said the sour cream was overpowering. We didn't think so. Will make again. Thanks!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 30, 2007

This was a great starting point! I did make some changes based on the reviews of others & a few swaps to help reduce the caloric content. I used greek nonfat yogurt instead of sour cream, and only used a 1/2 cup, changed the flour ratio accordingly, used red onion, and baby bella mushrooms. Also added a dash of soy sauce, a few shakes of granulated garlic, and cut WAY down on the butter for cooking the onions & mushrooms. Will definitely make again!

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

This dish was okay. The flavors seemed a little off - and even 1/2 cup of sour cream was way overwhelming. I cooked it for another 30 min on low after adding the sour cream to try to blend the flavor in some. Maybe next time I'll try lite sour cream or heavy cream. Or another Stroganoff recipe.

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SStephan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 27, 2007

Well I had never made a stroganoff before, so this was a good one to start with, as the whole family adores mushrooms. I used 8 oz of baby bellas, and 16 oz of white button mushrooms. (I made a larger batch). I also used beef broth instead of the veggie. I used red onion, and made the adjustments others had mentioned with soy and worch. sauce, etc. Yummy.

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WriteasRain

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

This is a fast and easy way to get the meaty taste of stroganoff without the meat. I used my turkey broth from Thanksgiving in it instead of vegetable broth and it was still wonderful! Thanks for a really great and useful recipe!

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Angy Stimson

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Reviewed: Oct. 24, 2007

Amazing stroganoff. Tastes better than the regular beef stroganoff! Will definitely make over and over again!

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Sharon

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Reviewed: Oct. 24, 2007

Great recipe without meat. I'll serve this again.

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Gail

Cooking Level: Intermediate

Home Town: Hamburg, Pennsylvania, USA

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Reviewed: Oct. 24, 2007

We were not bowled over by this recipe. We love portobello mushrooms and were very disappointed by this recipe.

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MAXINE56

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Reviewed: Oct. 24, 2007

Quite tasty I must say. Like others, I added a dash of Worchestshire sauce and lite Soy sauce...plus a splash of white wine. About a tablespoon of garlic helped as well. I used a mix of Portobello, Shitake, and Oyster mushrooms and about 3/4 cup of Fat Free sour cream (mixed with about 2 Tblsp whole wheat flour). Mixed some red onion with Walla Walla sweet onion. I put this over whole wheat rotini with good results.

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