Vegan Portobello Stroganoff Recipes

PORTOBELLO MUSHROOM STROGANOFF

Portobello Mushroom Stroganoff image

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.

Provided by CHORDATA

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

VEGAN PORTOBELLO STROGANOFF

Vegan Portobello Stroganoff image

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

Provided by Percy Lee Owen

Categories Pasta Main Dishes

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

8 ounces vegan sour cream (such as Tofutti®)
½ cup water
3 tablespoons dried minced onion
2 tablespoons all-purpose flour
2 teaspoons vegan no-beef bouillon
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon ground black pepper
½ cup dry red wine
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps, stems and gills removed
cooking spray
¼ cup water, or as needed

Steps:

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.
Preheat oven to 400 degrees F (200 degrees C).
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
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.
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.
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.
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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.9 g, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 778.2 mg, Sugar 2.1 g

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