Vegan Portobello Stroganoff Recipe - Allrecipes.com
Vegan Portobello Stroganoff Recipe
  • READY IN ABOUT hrs

Vegan Portobello Stroganoff

Recipe by  

"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
  4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
  5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
  6. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
  7. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
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Footnotes

  • Cook's Notes:
  • I use Edward & Sons Not-Beef bouillon.
  • Serve with cooked bow-tie pasta.
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Reviews More Reviews

May 28, 2013

I have made this dish a couple of times already. I use all the same ingredients, but I don't follow the directions exactly, because I thought it was a bit complicated with too many bowls, extra time for marinading and an oven. Instead I threw the mushrooms and onion (I use fresh onion) into a deep skillet with the marinade sauce. I sauteed that until it is soft, about 5 minutes, then I add the sour cream sauce and toss for 1-2 minutes like it says. Then I toss in pasta. So much easier like this and it tastes great. I can't say how it compares to the original recipe, but I like the way mine turned out and it is a lot easier for me. The only ingredient I omitted is the wine because I don't have it. My hubby also really likes this and compliments it everytime I make it.

 
Dec 11, 2012

WOW - this was really very good! I made it for a meat-loving dad and brother and they went back not just for seconds, but until it was all gone! I'll admit, I did cheat a little and not make it vegan, I added a little cream cheese to finish it off. I also sauteed some onions in butter. I know, I know, not the exact recipe, but OH so GOOD! This is going to be a regular recipe for me and I will do it vegan. Btw - also did some Shitake mushrooms with it and as others suggested, added the marinade into the cream sauce (yes, all of it). Absolutely delicious!

 
Jul 15, 2012

My vegan son loved this! I added about 3 tablespoons of the liquid from the mushrooms into the sauce and it made a huge difference.

 
Apr 08, 2012

Really tasty and very easy! We had all the ingredients in our non-vegan home aside from Vegan Sour Cream and No-Beef Bouillon. Will definitely make it again!

 
Mar 26, 2013

Very good! Definitely fulfilled the creamy, meaty pasta craving! Next time I will perhaps not add "all" of the marinade to the cream sauce. And I will follow the other reviewer's recommendation to add the fresh, minced onions to the marinade or saute first. Overall excellent!

 
Jun 23, 2013

I forgot the flour but it was still AMAZING. My meat loving family said it was hit! A definite repeat. I highly recommend this dish over tri-colored quinoa.

 
Nov 10, 2013

This is/was a delicious Sunday Dinner today. I used what ingredients were available at my home, so substitutions were made. Instead of 8 ounces vegan sour cream, I used 3/4 container of Daiya Plain Cream Cheese Style Spread. Instead of 2 teaspoons vegan no-beef bouillon, I used 2 tablespoons of soy sauce. Instead of 1 tablespoon balsamic vinegar, I used 1 tablespoon cider vinegar. I used the preparation method that hw3023 suggested in which that I threw the mushrooms and onion into a deep skillet with the marinade sauce. I sauteed that until it is soft, about 5 minutes, then I add the sour cream sauce and toss for 1-2 minutes like it says. Then I toss in pasta. This is an easy, delicious comforting dinner.

 
Aug 14, 2013

I put a little more wine - and marinated it just in that. It was super tasty as is. Next time I would use garlic powder instead of minced because the texture of the minced garlic was weird to me. But flavor wise it was great.

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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