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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Portobello Mushroom Stroganoff

January 15 By Renée 15 Comments

Rich, hearty vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I ever had stroganoff was at my friend Marilee’s house.  Marilee is one of my dearest friends in this life; we’ve known one another since we were three. Like me, her dad was a teacher and her mom was a nurse, and when we were kids, I loved spending time at her house.

Marilee’s house was exciting, and so different from mine. Marilee’s family drove a VW Microbus and drank instant milk (eww) and she was always getting a new baby sister or something really cool like that. She had a little brother named Ricky and an older sister named DeeAnn who she shared a bedroom with.

Me and Marilee in the Summer of'68.

Me and Marilee in the Summer of ’68.

Marilee and DeeAnn got into huge fights all the time and their room was always strewn with headless Barbies. (There were other toys too, I’m sure, but all I remember is those headless Barbies.) I thought her dad was wonderful, and I liked her mom for the weirdest reason: she treated me like one of her own kids – even to the point of yelling at me just like everyone else – and usually she made something interesting and delicious for dinner.

Which brings me back to Stroganoff. When I was a kid, my mom didn’t make anything they didn’t serve in Missouri in 1943 (her words) so stroganoff was not an option on our table until I learned to cook. It was just too fancy and ethnic for Mom.

So when Ruth Hall served up stroganoff to me for the first time, it took everything I had to not bolt the whole plate in a few seconds and ask for more before Marilee’s large family ate it all up. I loved the deep, creamy, rich flavors and the way it coated the noodles with just the right amount of saucey goodness.

Oh my – I’m making myself hungry just thinking about it.  To this day, Beef Stroganoff is still in the top ten on my Comfort Food List.

Unfortunately, with all the various eating styles that our kitchen regularly accommodates, beef stroganoff isn’t often an option – but mushroom stroganoff is!

There are plenty of recipes out there for mushroom stroganoff, and I’ve tried a few, but they always seemed lacking something to me. It took me some tinkering, but I think you’ll find that my hearty, vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying!

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
5 from 2 votes

Portobello Mushroom Stroganoff

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
Prep Time30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Comfort Food
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 tsp olive oil
  • 2 tsp butter
  • 1 large sweet onion finely chopped
  • 2 large cloves garlic minced
  • 2 lbs Baby Portabello mushroons cleaned and sliced thick (Or 4 large Portobellos)
  • 1 tsp Kosher salt
  • ¼ cup flour
  • 1 tsp paprika
  • ¼ tsp freshly ground pepper
  • ¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
  • ½ cup vegetable broth
  • 1 Tbls Worcestershire sauce vegetarian
  • 3 cups fresh baby spinach leaves
  • ½ cup light sour cream

Instructions

  • Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
  • Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half.
  • Meanwhile, cook egg noodles according to package directions, drain and set aside.
  • In a small bowl, combine flour, paprika, remaining salt, and pepper.
  • Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
  • Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine. Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
  • Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
  • Serve over cooked egg noodles or rice.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.

Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature.
DO NOT BOIL.

This meal all comes together and is ready to serve in about 30 minutes.  Give it a try and let me know what you think!

And thanks, Marilee – for everything.

Wavy Line

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This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.} | The Good Hearted Woman

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Filed Under: 30-Minute Meals, Eating Style, Main Dishes, Recipes, Vegetarian Tagged With: onions, portobellos, sour cream

Dairy-free, Gluten-Free Creamy Vegan Sauces

April 30 By Renée Leave a Comment

Two Variations on Vegan Sour Cream {including one Dairy-free, Gluten-free, Soy-free option}, plus a delicious Chipotle Pepper Sauce that will knock your socks off! 

2 Variations on Vegan Sour Cream | The Good Hearted Woman

This first sour cream recipe is amazing stuff! The first time I made it, I was sure it would taste like nuts, but it doesn’t – not at all. In fact, it’s wonderful! Homemade cashew sour cream is far better than store bought vegan sour cream, for so many reasons. Most importantly, it’s full of all-natural ingredients. (Have you ever read a vegan sour cream label? If you do, you’ll wish you hadn’t.) Plus it’s way cheaper to make at home.

Three Vegan Sauces

3 Variations on Vegan Sour Cream | The Good Hearted Woman

Dairy-free, Gluten-free, Soy-free Vegan Sour Cream

Print Recipe Pin Recipe
Course: Vegan Sauces
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup raw cashews or cashew pieces soaked overnight (must not be roasted or salted)
  • ½ cup almond or hemp milk or cold water (you may need a little more, depending on how thick you want it)
  • ¼ teaspoon salt
  • 1 teaspoon agave nectar or honey
  • 1-2 teaspoon apple cider vinegar
  • Juice of 1 small lemon

Instructions

  • Cover cashews with water and soak for a few hours, or overnight.
  • Pour off all water, and place nuts in food processor or blender. Add remaining ingredients.
  • Puree until completely smooth and creamy.
  • Refrigerate in an airtight container for up to a week.

Notes

Use in any recipe that calls for sour cream. If your sour cream seems too tart, add a little more agave nectar or honey.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you are OK with soy products, here is another wonderful sour cream alternative:

3 Variations on Vegan Sour Cream | The Good Hearted Woman

Tofu Sour Cream

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Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 12 ounces Silken Tofu or 9 oz regular tofu and ½ c water
  • ½ c raw cashew nuts
  • 1 Tbs. lemon juice
  • 1 tsp salt
  • 1 tsp onion powder
  • 2 Tbs. snipped fresh chives or chopped dried chives

Instructions

  • Place all ingredients in blender except chives. Blend for at least 1 minute until silky smooth.
  • Add the chives and blend briefly (or green sour cream will result if using fresh).
  • Chill and serve. ( This thickens more if chilled).

Notes

Variation: Dill Dressing[br] Blend in ½ tsp each dill weed, Italian seasoning and garlic powder, 1 Tbs. sugar, and more salt to taste. Add a little water to achieve desired consistency. Now that you have your Dairy-free, Vegan Sour Cream, you can make Creamy Chipotle Pepper Dressing, another delicious recipe from my sister’s amazing Uncle David.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
2 Variations on Vegan Sour Cream | The Good Hearted Woman

Creamy Chipotle Pepper Dressing

This yummy sauce is good on burgers, sandwiches, as a dip, in stuffed baked potatoes, and just about anything!
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Course: Vegan Sauces
Author: David Hardwick

Ingredients

  • 1 red pepper cut in half
  • 3 Tbs. sweet or green onion chopped very fine
  • 2 Tbs. fresh cilantro chopped very fine
  • ½ tsp ground cumin
  • 1/4 garlic powder
  • ½ tsp Wright’s Hickory Seasoning
  • 1 Tbs. tomato paste
  • 1 recipe Vegan Sour Cream or Tofu Sour Cream

Instructions

  • Arrange pepper halves on a cookie sheet, skin side up, and place under broiler. Broil until skin is black. Peel skin off and dice peppers into small pieces (or save time and chop raw). (Or just use a some jarred roasted peppers from the grocery store. I’ve used the Fire Roasted Florinas Peppers from Costco, and they were wonderful.)
  • Mix peppers and all other ingredients together with Sour Cream. Chill and use when needed. (You can use 2 Tbs. barbecue sauce instead of Wright's seasoning and tomato paste. I used Stonewall Kitchen's Maple Chipotle Grill Sauce, which made it just slightly sweet, and very good.)
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Filed Under: Dairy-free, Eating Style, Gluten-free, Recipes, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: Celiac, nuts, sour cream, soy-free

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