5 Reviews

This was very good! My husband and friends (all omnivores) really enjoyed it. I used cremini (baby portabella) mushrooms and canned tomatoes (1 can, drained). I made the recipe vegan by using Tofutti brand vegan sour cream. The sauce was a little thinner than I would have liked (probably due to the substitution), so next time I will probably use less broth or add some cornstarch. I added a dash of vegan worcestershire and a dash of balsamic vinegar. I will definitely make this again. I served it over brown rice, and everybody agreed that it was hearty and filling---perfect for winter.

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Prose January 13, 2009

Delicious - everyone loved this. Thank you! I didn't have any sour cream so used a little plain yogurt and it was still mouth-watering. I can imagine with sour cream it would have been heavenly! Thanks so much for posting!

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Mooncake July 15, 2008

Delish. We loved this. I did have to make some changes to fit my diet and because my market didn't have some of the items. First, I left out the oil and used fat free sour cream. I used mixed exotic mushrooms, canned tomatoes, whole grain mustard and had to leave out the dill because the market didn't have any (boo, because I can tell it would have been wonderful). I served it over wide whole wheat noodles. Despite my numerous changes, it was really good. It makes a ton, so I am looking forward to eating leftovers for lunches. Thanks for posting, this is a keeper!

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VegSocialWorker January 03, 2008

This is VERY good. What a lovely taste experience, definitely not flavors we're treated to very often in our house. This recipe will change that. The dill is lovely, and so are the sliced onions and the mushrooms. Overall, just great. 2 things- we used canned mushrooms, but will use fresh next time for sure. And, I didn't top with sour cream, just forgot! Thank you for sharing this very different and delicious recipe.

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MrsMM November 14, 2007

Whole family, including 2 kids, really liked this, and I can see making it often. Comfort food! The fresh herbs really made the dish, as well as that extra dollop of sour cream. I served it on brown rice, although it would also be terrific on noodles. Tasty option also for potlucks, where there may be vegetarians present. Thanks loads, Daydream!

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Dorie's Lori September 30, 2007
Chickpea Stroganoff