Portobello Stroganoff
Let’s make this beautiful and rich portobello stroganoff!
One of the great challenges I embrace in the kitchen is crafting vegetarian dishes that can satisfy the palate of a meat lover. While I’m not a vegan, I make vegetables the star of the show, often transforming traditionally meat-heavy recipes into fully plant-based alternatives. I draw inspiration from talented recipe developers on social media who excel at veganizing every dish imaginable. However, there are certain dishes that, in my opinion, can’t be fully replicated. A lentil ragu, for example, will never match the richness of the original, and when it comes to cheesy dishes, I believe it’s either real cheese or better to not make it at all.
Yet, the recipe I’m sharing with you today is so delicious that I don’t see it as a mere “recreation” of the original beef stroganoff. Its flavors are robust enough to stand on their own, making it a standout on any menu. The deep, earthy flavor of the portobello mushrooms takes center stage, and this dish lacks nothing in providing comfort as a vegetarian delight.
What’s more, it’s incredibly easy to make – a one-pot meal ready in just 30 minutes. Using quality ingredients such as beautiful portobello mushrooms, fresh thyme, and dry white wine ensures a harmonious blend of flavors.
This can be served over white rice, rice noodles, pasta, baked, fried or mashed potatoes.
Regardless of your choice, having something to soak up the delicious gravy is a must!
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Let me show you how quickly we can put this together in this video.
Portabello Stroganoff
Ingredients
- 1 white onion
- 5 cloves of garlic
- 500 g portabello mushrooms
- 1.5 cup vegetable stock
- 1 cup dry white wine
- 1 tbsp Worcestershire sauce
- 3 tbsp flour for thickening
- 1/2 cup heavy cream, or sour cream, or full fat greek yogur
Seasoning
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp salt to taste
Instructions
- Prepare your veggies: Dice the onions, chop the garlic, and cut the portobellos into chunky cubes for a meaty bite.
- In a large sauté pan, melt 1 tablespoon of butter over medium-high heat.
- Add the onions and sauté for 5 minutes, stirring occasionally.
- Add the remaining 2 tablespoons of butter, garlic, and mushrooms to the pan. Stir to combine and continue sautéing for an additional until the mushrooms are cooked and tender.
- Pour in the white wine, using a wooden spoon to deglaze the pan and scrape off any brown bits from the bottom. Allow the sauce to simmer for 3 minutes, about 5 minutes. Add the spices, salt, paprika & thyme.
- Add the white wine and let it simmer for 2-3 minutes. Let some of the alcohol evaporate.
- In a separate bowl, whisk together the vegetable stock, Worcestershire sauce, and flour until smooth.
- Add the vegetable stock mixture to the pan. Allow the mixture to simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
- Incorporate the Greek yogurt (or sour cream) evenly into the sauce.
- Taste the sauce and season with a pinch of salt and pepper as needed.
- Serve hot over rice noodles or white rice.
- Toppings: Fresh parsley, parmesan cheese, black pepper
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