I've made this 5 times now and everyone that has tried it loved it. I cut down on the mushrooms and I use more portobello than white (if any). Also, it may be my boullion but i had to cut the stock down to 1/3 to 1/4 of the quanity recommended in this recipe. I kept the same amount of liquid, just less boullion. It was way too salty when i made it with the full amount. And I greatly prefer a good amount of finely sliced green onions instead of the chives, it's cheaper, and really adds to the complexity of the dish. I stir in some green onions at the end (should be a tiny bit of green in every bite) then also sprinkle on top for presentation.

absolutely the best horseradish sauce i have ever encountered. we used this for the xmas dinner prime rib and everyone loved it. you can adjust the amount of horseradish to control the "kick".

great dish, wonderful flavor, definitely one that i plan on using repeatatively. we did notice that the flavor was much better on the chicken breast that were pounded out more. and i used portabello as my mushroom of choice and won't hesistate to do that every time i reproduce this dish. pairs nicely with a nice garlic mashed potato side or mushroom risotto (my preference) and of course a nice white wine.

A wonderful rich and creamy flavour, just as the title claims. The crushed red pepper added some spicy complexity to the dish, which I absolutely loved. I will never go back to my old stroganoff recipes. From here on out, I plan on using dry mustard (in smaller quanity) instead of prepared yellow mustard.