Portabella Stroganoff

By Ashley Jennings | Last Updated: November 1, 2015

Portabella Stroganoff

Portabella Stroganoff
After a long day of work, all I want to do is quickly throw together dinner, bundle up with a blanket on the couch and eat a bowl of something comforting. Forget about the fact that we are trying to break this habit and sit at our actual kitchen table. Because when I make a dish like this portabella stroganoff, it never seems to happen. Warm, creamy and comforting = the couch wins every single time.

While traditionally made with beef, portabella mushrooms make a great substitute for the meat in this 30-minute vegetarian version. They offer a nice and hearty texture, to help give that comforting feel during this colder weather.

Portabella StroganoffThe savory and meaty flavor of the mushrooms is really brought out by the use of red wine, as well as the addition of Tamari and a little bit of vegan Worcestershire, which add great depth. A hint of liquid smoke and smoked paprika are also used to give this dish all the flavor that you would find in its beef counterpart.

Plain Greek yogurt adds a bit of creaminess, but you could certainly go with sour cream instead. The sauce will thicken up as it sits and cools down, so depending on how saucy you like your pasta, you may want to add in a splash of broth when reheating leftovers (if you have any!) to loosen it back up a bit.

This post was originally published on November 26, 2014.

Go to Portabella Stroganoff recipe

Portabella Stroganoff

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

5 minutes

Yield:

4 servings

ingredients:

  • 8 ounces uncooked fettuccine or egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 large portabella mushrooms (about 1 pound), cleaned, stemmed, halved and sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons Tamari or soy sauce
  • 1 teaspoon vegetarian worcestershire sauce
  • 1/4 teaspoon liquid smoke (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 2 tablespoons minced fresh parsley
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instructions:

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
  2. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
  3. Add the broth, Tamari, Worcestershire, liquid smoke, salt, smoked paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
  4. Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve.

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Comments

I couldn’t care less about the beef in beef stroganoff — mushrooms all the way! I love everything about this pasta dish — delicious and quick! And the liquid smoke, wine, paprika, etc? I need to get my bowl and a blanket!

this looks so great 🙂 I’m going to make this tomorrow when I’ll be having some friends over for dinner. Quick question (in case you see this in time!) – what kind of red wine exactly? I’m always rather lost when it comes to cooking with wine because there are so many different ones… ah! thanks in advance. 🙂

Hi Rose! I usually go with something that I enjoy here (since the flavor does come through in the dish!). For me, that’s usually a cabernet sauvignon or a malbec. I hope that helps!

This looks really delicious, thank you so much for posting! I had some portobello mushrooms come through in my veg box this week so it’s great timing. I just wanted to check if the greek yoghurt/sour cream is essential to make the sauce creamy? I’m vegan so looking for a way to either replace with a soy yoghurt or simply take this out but wanted to check if you had any thoughts on how this could impact flavour? Thank you in advance for your help.

Hey Kathryn! I think you can definitely sub in the soy yogurt. The regular greek yogurt adds a slight bit of tang in terms of flavor (and then makes it creamy as well!).

This was so delicious! My husband always loved stroganoff growing up and now there’s a veggie version to share with him and he loved it too! Thanks for this recipe we will keep it in my household for years to come!

This recipe was posted recently -and it is perfection! I used Baby Bella mushrooms – and eating plant based – I subbed some vegan cream cheese to give a bit of richness instead of the cream. Sooo good!
Great recipe!

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