Vegan Portobello Stroganoff

Vegan Portobello Stroganoff

19
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"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."

Ingredients

1 h 10 m {{adjustedServings}} servings 259 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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

19
  1. 24 Ratings

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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 ...

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 i...

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.