Spicy Portobello Stroganoff

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    Avatar of VeganVegabond


    Clean and de-stem portabello mushrooms, and dice into approx 1.5 inch slices.
    Saute mushrooms in skillet with olive oil, minced garlic, and ginger. Cook on medium until mushroom dices shrink a bit, then reduce heat.
    In a blender add sriracha, mushroom broth, soy flour, and a dash of agave. Blend until think and creamy - to incorporate flour add additional mushroom broth. Taste to preferred spicy-sweetness.
    Pour sauce over mushrooms and stir - cover and simmer for on low for 10 minutes.
    Serve over brown rice, noodles, or as a flatbread pizza topping.


    4 large portabello mushrooms
    sriracha sauce
    minced garlic
    olive oil
    mushroom broth
    soy flour

    Serving Size


    Prep Time

    25 min

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      Spicy Portobello Stroganoff

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