Fortunately, I have just the kind of delicious recipe that makes you consider going veggie more frequently. I absolutely love using portobello mushroom as a meat substitute. They are dense, chewy and they play well with others.
I have to be truthful with you and say that most of this recipe came from my fading memory. It was, of course, a beef stroganoff recipe that they described as extra-special. The specialness came from some additional flavor ingredients outside of the traditional onion and sour cream.
Adding flavor to this recipe is important because the mushrooms are fat-free and so they need a boost. The technique is also important for flavor and so you need to follow the preparation instructions as well. You don't want your mushrooms to be soggy.
PORTOBELLO MUSHROOM STROGANOFF
4 large portobellos, gills removed, and sliced not too thinly
1 large yellow onion, sliced
1 garlic clove, chopped
1/4 cup butter or olive oil
1 pint sour cream
1/4 cup vegetable base (Superior Touch - Better Than Bouillon -Vegetable Base) QFC-Redmond
1/4 cup ketchup (oh Yes!)
2 T Worchestire sauce
salt and pepper
White or Brown Rice
Heat half of butter or olive oil in large skillet over medium high heat. Add mushrooms, lay flat and walk away - try and keep from over-stirring the mushrooms because you want them to get nice and brown and not to release all that moisture - when brown turn over and repeat. When mushrooms done (you might have to do them in batches) remove from pan and set aside.
Heat the rest of the butter and olive oil, add onion and cook until slightly browned, add garlic and cook for another minute. Add mushrooms back to the pan, lower heat to medium low, then add vegetable base, ketchup and worchestire sauce. Taste the base of your stroganoff at this point and add additional vegetable base and salt and pepper as needed. (Remember the sour cream will soften the flavor considerably). When heated through add sour cream. Cook until just hot and serve over hot rice. Sprinkle with fresh parsley and enjoy.