Reviewed: Dec. 28, 2006

This is a very good recipe. I added two tablespoons of garlic and 2 tablespoons of tamari (type of soy sauce). I used light sour cream and whole wheat noodles for a slightly healthier version and it worked nicely. I've seen that a lot of stroganoff recipes call for nutmeg, so I think that I will add a pinch next time. This recipe will definitely become part of my menu rotation. Thanks!

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2006

My cousin's wife and I are the only vegetarians in our family. I wanted to make a special entree to take to our family's Christmas gathering, so we would be sure to have something significant to eat, as well as show off how delicious vegetarian food can be to our non-vegetarian, meat-and-potatoes Midwestern family. I had many compliments as to how good and filling it was. As I was cooking it (last-minute, of course!), I worried that there wouldn't be enough sauce. There was! I like my sauce seasoned heavily, so I added extra garlic powder, and extra pepper. I will definitely make this recipe for other special occasions. Loved it!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 11, 2006

Yum! My husband (who isn't a big fan of mushrooms) even liked it. My toddler liked it too. I didn't have sour cream, so I used 2/3 of an 8 oz. block of cream cheese. It didn't need any more. I also thickened it with a couple T. of cornstarch instead of flour.

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Sally S.

Cooking Level: Expert

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Reviewed: Dec. 7, 2006

Awesome basic recipe! I improvised and added chopped pork, celery and fresh spinach. When it was done, I put everything in a baking dish, covered it with shredded cheese and broiled it. Yummy!

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Alina A.

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: North Las Vegas, Nevada, USA

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Reviewed: Nov. 17, 2006

Excellent. You can not go wrong with mushrooms and sour cream...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 9, 2006

This is a wonderful recipe! It is so easy and lets the natural flavors of the onion and mushrooms come through. I add a bag of fake ground beef to 'beef' up the protien and add fresh minced garlic. I recently made this for a friend and it is her new favorite.

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PRINCASSS

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 3, 2006

I liked this recipe better after adding some soy sauce and vegetarian worcestershire sauce as other reviewers suggested. Without those additions the sour cream taste is overwhelming. I'm glad I tried this recipe, but will stick to my usual mushroom stroganoff which is easier, just sautee a variety of thinly sliced mushrooms with butter and seasoning salt, add some sour cream to taste, and whisk in veg. broth to your preferred consistancy.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Oct. 23, 2006

Liked this one a lot. Not sure why, but lately it seems as though I have a strong addiction to mushrooms! Makes for a nice change from the standard stroganoffs...I did add some minced garlic to the onions and mushrooms as they cooked. Chose to use less sour cream and mixed it with a can of cream of mushroom soup - blended that in along with a few shakes of soy sauce and would say that this is pretty appetizing. For a healthier alternative, I used whole wheat egg noodles, only this recipe really helped them from tasting like cardboard! Personally, I would say this recipe is a keeper. Thank you!

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Chikee

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2006

I thought this recipe was great! My husband agreed and said it was better than his family's beef stroganoff recipe! The only alterations I made were adding 1 clove of pressed garlic in with the onions and mushrooms, 1/2 of sour cream instead of 1 1/2 and adding 1 Tablespoon of soy sauce to the broth. I thought the fresh parsley taste was too strong, so I might lessen the 1/4 cup in the future. Definitely a keeper!

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luminel

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Reviewed: Aug. 2, 2006

This is a delicious recipe. I followed other reviewers suggestions by adding soy sauce & reducing the sour cream by 1/2 cup. Next time I will add more mushrooms. My husband & toddler went nuts over this. I will definitely make it again! Try it, you'll like it!

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Colleygirl

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Reviewed: Jun. 28, 2006

I love mushrooms and this recipe was too mushroomy for me. The texture was also a little too mushy.

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Vanessa

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Reviewed: May 17, 2006

This is a very good, easy recipe. I make it with ground turkey and it tastes great.

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KIRSTIN99

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Reviewed: Apr. 14, 2006

This was very good with tweaking!! I added some garlic, more mushrooms, and I cooked the noodles in vegetable broth instead of plain water. Also used half yogurt and half sour cream. YUMMY.

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crunchymom76

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Mar. 30, 2006

My boyfriend (age 47) and I (age 37) did not care for this recipe at all and we both usually love portabellas. It just seemed really bland to us and it was definitely missing something, though I am not sure what, and I am normally very good with spices. I gave it a 3 because I think that maybe other types of mushrooms, perhaps a mixture of them, would be much better. Also, if you have ideas for seasoning, this recipe sure could use it. The dish was easy to make, though.

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phoenix__rising

Cooking Level: Expert

Home Town: Smithsburg, Maryland, USA

Living In: Cascade, Maryland, USA

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Reviewed: Mar. 16, 2006

Tastes great with rice! Super creamy and good flavor with some chicken broth. I probably should've added more mushrooms, but it was absolutely yummy!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2006

delicious definetely a keeper, I added some worstershire sauce and little beef stock. It was a little thick so next time I think I'll leave out the flour. My family loved it thanks for sharing.

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ilham778

Cooking Level: Intermediate

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 21, 2006

Excellent, even my picky husband likes this one

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Willow

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Reviewed: Feb. 20, 2006

This was pretty good, but I found it really rich! I used beef broth simply because I had some in the fridge I needed to use up, and added a tbsp of worcestershire sauce and some soy sauce per other reviewers. I would suggest not cooking your egg noodles so soon, as mine were done way too early, and got a bit too cold and stuck together by the time I was done the stroganoff.

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Fâché

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 3, 2006

This was excellent! I added a couple tablespoons of cooking sherry and sweet peas. Very hearty and delicious! Will make this again!

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WOLFEYFAM

Cooking Level: Expert

Living In: Gulf Breeze, Florida, USA

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Reviewed: Jan. 15, 2006

This is a good base recipe. Did read some of the reviews saying it was missing something so I added garlic, worcestershire (1 tbsp or too taste), and soy sauce (1 tsp or to taste). Used these ingrediants in other stroganoff recipes, adds that extra tangy zip to the cool creamy flavor of sour cream.

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DREAM

Cooking Level: Intermediate

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Portobello Mushroom Stroganoff

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