Mushroom Stroganoff

[snowymarmot]

I thought this recipe could use a lot more mushrooms.  The directions were a bit tough to follow.  I used sherry, and think it lent too sweet a flavor to the sauce.  Also, it lacks that nice slightly sour hint of traditional stroganoff.

[keda]

Overall this was good. I used veggie broth+vinegar for wine. and italian spices did their best here.

[secondbase]

this is a good recipe. i think it could use a couple more herbs (oregano and marjoram, perhaps). i added a touch of garlic and battered up my onions and lightly fried them for a 'french fried onion' kinda dealie. pretty good stuff!

[lizbelden]

I thought this recipe could use a lot more mushrooms.  The directions were a bit tough to follow.  I used sherry, and think it lent too sweet a flavor to the sauce.  Also, it lacks that nice slightly sour hint of traditional stroganoff.

Instead of the soy milk, try plain wholesoy yogurt or add some tofutti "sour cream".  When I made traditional stroganoff, back in the dark ages, I used sour cream, then plain yogurt as I got healthier.  I think either adds the kick it needs.  I also make sure I'm using a dry sherry-not cooking sherry, though.  Way too much salt in cooking wines...

[dancingriot]

While this recipe was not written in the most coherent manner, this mushroom stroganoff is delicious! I didn't follow the measurements by any means,  but it came out really well. I used bow-tie noodles and Pinot wine. Fabulous..and relatively quick to make.

[meeshaleann]

Tried this recipes with many modifications and it was great!  I added the vegan sour cream, and extra spices.  Yummmmmm   Posted my first pic.  Sorry about the quality, it was from my cell phone.  Also, I added TVP and blended the flour, soy milk and vegan sour cream together.  No lumps!  Thanks for the awesome recipe. 

[prawla]

I clicked on the recipe because of keda's photo, it looks divine!!  I also appreciate the substitution for the sherry...
 

Overall this was good. I used veggie broth+vinegar for wine. and italian spices did their best here.

.

I'll be making this to use for my vegetarian diet "frozen" make-at-home meals!!! Thanks!

[veganpig]

I tried this the other day and I was pretty disappointed. I followed the recipe exactly and it smelled wonderful up until I added in the flour/soymilk stuff. From that point on it kinda reminded me of play-do. I just added more salt to try and ignore the weird play-doish flavor and it was alright, however the next day when I tried to eat left overs I had to spit it out and I seriously almost gagged. Can someone maybe enlighten me on what might have gone wrong? I think if I try this recipe again I'll let it stand alone with the veggies and wine and no try to add flour or soymilk.

[yabbitgirl]

VP, if you got a "playdough" taste your flour wasn't cooked. It also sounds like there was too much flour for the amount of liquid you had. For a successful roux, dry-toast your flour for a few minutes in a frying pan until it starts to colour. Add the same amount of vegan marge as you have flour and melt, blending very well. Allow to bubble until the flour is cooked. Then slowly add some of the liquid from the pan, mixing well with a fork or small whisk. When you get a creamy texture, add to the pan your food is in, mix well and allow to thicken, stirring all the time.

[veganpig]

Thanks yabbitgirl! I will try out your tip and post back as to how it came out... Trying the vegan sour cream sounds good too so I might try making two variations.

[livinlearn]

This recipe has great potential. And it is agreed with what's written in an above review; this recipe was not written in the most coherent manner. I will use it again, but with many modifications. Less sage is a must, added garlic, sauté the mushrooms and onions before mixing and again perhaps less soymilk. I also went ahead and fried up a brick of extra firm tofu with garlic powder and a dash of Mrs. Dash, added that into the mix with spiral rice noodles. If it hadn't been for the tofu... I probably would have tossed the left over’s.

Anywho, thanks for the recipe and I will use it again... just a lot differently.

[dafonsge]

My meat-eater bf and I have to deal with finding recipes that we both like and this one is definitely a new favorite of ours - thanks!

[Vanessa_Alexandra]

This recipe is a good base. I would recommend not using sherry and sticking with vegetable broth. I also added tomato paste and paprika to make it a little more like the sauce from the beef stroganoff that my grandma makes.