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Portobello Stroganoff

Need a super-hearty vegan dinner to refuel after hours on the slope or romping through the snow with the family? This vegan stroganoff features meaty baby portobello mushrooms in a creamy rich sauce.
Need a super-hearty vegan dinner to refuel after hours on the slope or romping through the snow with the family? This vegan stroganoff features meaty baby portobello mushrooms in a creamy rich sauce.

Portobello Stroganoff

Serves 6

Ingredients:

  • 3 tablespoons olive oil

  • 1-1/2 pounds baby portobello mushrooms, halved or quartered

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1/4 cup white wine

  • 2 cups vegetable broth

  • 1/2 cup plain soy creamer

  • 1 tablespoon finely grated lemon zest

  • Salt and freshly ground black pepper

  • 1 cup vegan sour cream

  • Hot steamed rice or cooked wide noodles

  • Fresh herbs


Directions:

  1. Heat oil in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring often, until onion is very tender and the mushrooms have lightly browned.

  2. Add garlic and cook, stirring, for 1 to 2 minutes. Stir in wine, scraping the bottom of the skillet to release any browned bits. Simmer, stirring occasionally, until almost all of the liquid is evaporated.

  3. Add broth, creamer, and lemon zest. Season with a pinch or so of salt and a few grinds black pepper. Bring to a boil and simmer until liquid is reduced to about half.

  4. Reduce heat to medium-low. Stir in sour cream and heat for 1 minute. Taste and season with salt and pepper.

  5. Serve portobello mixture over rice or noodles, garnished with fresh herbs.


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