No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (561g) Recipe makes 4 servings The following items or measurements are not included below: vegetable butter vegan sour cream |
||
| Calories 182 | ||
| Calories from Fat 69 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 59mg | 2% | |
| Potassium 1305mg | 37% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 8.0g | ||
| Protein 7.8g | 15% | |
Ingredients
- 2 tablespoons vegetable oil
- 2 lbs portabella mushrooms, cut into 1/2-inch strips
- 1 tablespoon vegetable butter
- 2 cups coarsely grated onions
- 1 cup sliced mushroom
- 3 tablespoons all-purpose flour
- 2 (13 3/4 ounce) cans vegetable broth
- 1 tablespoon Dijon mustard
- 2 tablespoons cognac
- 2 teaspoons paprika
- 2 tablespoons vegan sour cream
- salt
- fresh ground black pepper
- cooked noodles or cooked rice (for serving)
Directions
1
In a large, heavy sauté pan over medium-high heat, heat the oil.2
Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.3
Remove the mushrooms and drain on paper towels.4
Melt the veggie butter in the same sauté pan.5
Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.6
Sprinkle the flour over the onion-mushroom mixture.7
Stir well and cook for 3 minutes.8
Stir in the vegetable broth, and bring the mixture to a boil.9
Stir in the mustard, sour cream, cognac, and paprika.10
Return the portabello mushrooms to the pan.11
Mix and serve.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Simple Skillet Zucchini Squash
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Main Ingredient > Vegetables
- Cuisine > European > Eastern
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: EmilyStrikesAgain
On Jan 16, 2009
I liked this a lot! I'm a huge fan of saucy, gravy-like dishes so naturally stroganoff wins in my book. I also LOVE mushrooms. After going back for seconds I started getting mushroomed-out, however. Might add something else to sub in for 1/2 cup of mushrooms to reduce the overload in the future, though not sure what.
From: kitchen wench
On Aug 17, 2005
this recipe was my first attempt at vegan cooking... it was delicious, which is strange because i hate mushrooms. i cooked 2.5 lbs of portabellas at a low temp with a few Tbsp of water, creating about 1c. of stock (seasoned with onion, garlic and pepper) and when i mixed that back in at the end it really evened out the flavor (i didn't care for the veggie stock) and made it more mellow and robust, we also added a few extra tbsp of vegan sour cream. i also heated up some vegan rolls. When we have this again, bread bowls will totally be the way to go.
From: Miss Moriah
On Sep 28, 2006
This was very good. I didn't put any portabellas in, used cooking sherry instead of cognac and added Morningstar Farms "beef" crumbles. I think next time I might put a little less broth, a little more "sour cream" and add more spice. But all in all this was a great fix when I really started craving stroganoff!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved