Skip to main content Skip to header navigation

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:

    t

  • 3 tablespoons olive oil
  • t

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

  • 1 onion, chopped
  • t

  • 2 garlic cloves, minced
  • t

  • 1/4 cup white wine
  • t

  • 2 cups vegetable broth
  • t

  • 1/2 cup plain soy creamer
  • t

  • 1 tablespoon finely grated lemon zest
  • t

  • Salt and freshly ground black pepper
  • t

  • 1 cup vegan sour cream
  • t

  • Hot steamed rice or cooked wide noodles
  • t

  • Fresh herbs

Directions:

    t

  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. t

  3. 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.
  4. t

  5. 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.
  6. t

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

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

More delish vegan dinner recipes!

Leave a Comment

Comments are closed.