Portobello Mushroom Stroganoff is a delectable vegetarian twist on the classic beef stroganoff. Rich, creamy, and satisfying, this dish is perfect for those who love the comforting flavors of the traditional recipe but prefer a plant-based alternative.
Portobello mushrooms, known for their meaty texture and robust flavor, take center stage in this version, providing a hearty and umami-packed substitute for beef.
The stroganoff sauce, made with a blend of sautéed mushrooms, onions, garlic, and a luscious cream sauce, is served over egg noodles or rice for a complete and comforting meal.
This dish is not only perfect for weeknight dinners but also impressive enough to serve at gatherings or special occasions. Whether you're a seasoned vegetarian or just looking to incorporate more meatless meals into your diet, Portobello Mushroom Stroganoff is sure to please.
Ingredients – 4 large portobello mushrooms, cleaned and sliced – 2 tablespoons olive oil – 1 medium onion, finely chopped – 3 cloves garlic, minced – 1 tablespoon all-purpose flour
– 1 cup vegetable broth – 1 cup sour cream (use vegan sour cream or cashew cream for a dairy-free option) – 2 tablespoons soy sauce or tamari – 1 teaspoon Dijon mustard – 1 teaspoon paprika – Salt and pepper, to taste – 1 tablespoon chopped fresh parsley (for garnish) – 8 oz egg noodles or rice (for serving)
Instructions 1. Prepare the Mushrooms:Clean the portobello mushrooms with a damp cloth to remove any dirt. Slice them into 1/2-inch thick pieces.
– Sauté the Vegetables:Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.