Recipe :: Portobello Mushroom Stroganoff

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I made this last week and it was absolutely delicious!  I found this recipe on and adapted it to make it healthier by substituting the butter for olive oil and the heavy cream for Silk® Creamer.  I didn’t have any vegetable broth on hand, so I used 1 ½ cups of heated water with two vegetable bouillon cubes dissolved in it.  I served it over spinach tagliatelle noodles.  Delicious!


2 tablespoons olive oil, and
2 tablespoons olive oil
1 large shallots, minced
3 cups Portobello mushrooms, cubed
1 ½ cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup Silk® creamer
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper



  1. In a large saucepan, heat olive oil over medium heat and add the shallot, cook until tender.
  2. Add the mushrooms to the saucepan and cook until tender.
  3. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
  4. While the sauce is simmering, in a separate saucepan, melt the second amount of olive oil over medium heat.
  5. Stir the flour into the olive oil until absorbed to make a roux.
  6. Pour the roux into the mushroom mixture, stir well and bring to a boil.  Turn down the heat and stir until thickened.
  7. Stir in the Silk® creamer, parmesan cheese, thyme and parsley.


Voila!  A vegetarian stroganoff that could rival a meat version.






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