Portobello Mushroom Stroganoff

Portobello Mushroom Stroganoff


"This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious."


30 m servings 525 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
  2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
  3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
  4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
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  1. 509 Ratings


As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and ...

Good thing I read the reviews! As written this recipe would have easily been a 2. With the review recommendations its a 5+++! Here's what I did to make it taste great: 1. slowly cooked the on...

My rating is for the version that I made. I cut the sour cream to a little over half a cup, then cut the flour to about 2.5 Tbsp. I cooked the onion and mushrooms with one minced garlic clove. W...

I have never had stroganoff before so I have nothing to compare this to, but I thought it was delicious and sooo easy. I made some substitutions to make this recipe dairy-free: vegan margarine a...

I have made this twice now-it's awesome! I don't remove the mushrooms from the pan-I just add the broth in with them and boil to get really great mushroom flavor in the sauce. This has become ...

Quite tasty I must say. Like others, I added a dash of Worchestshire sauce and lite Soy sauce...plus a splash of white wine. About a tablespoon of garlic helped as well. I used a mix of Portob...

I took some of the other reviewers' advice and cut the sour cream (I used oat cream to make it vegan) to 1 cup. I also subbed some of the broth for red wine. As written, the recipe would probabl...

I originally found this recipe on a package of portabello mushrooms and have prepared it several times. We love it!

This was not only simple, but delicious. Over the top, high-class eats. I used half butter, half EVOO because I was using a non-stick pan and I didn't want the butter to scorch. I also used half...