Rated 5 out of 5 by SandyB from Mushroom Stroganoff Excellent recipe did not have a shallot so used 2 cloves of garlic minced added after the mushrooms were in pan took longer to reduce liquid but end product was very good will make again!

Rated 5 out of 5 by BonBon826 from Better Than Meat Cousin I absolutely love meat but was cooking for a vegetarian family member. This recipe was so amazing! The mushrooms have a bold meatiness and the blend of flavors is superb. It was a lot of fun using a wide variety of mushrooms as well. I will make this a thousand times over!

Rated 5 out of 5 by Nickabock from So good! I am a huge fan of beef stroganoff, but this is so much better. I got fresh shitake mushrooms from my local farmers market, which I kept whole. I had some sliced button mushrooms from the grocery store and they were starting to go bad, but they were fine to add in. I used Albarino wine, which is dry with a citrus kick, because that's what I had in the house. I also used a beautiful stalk of fresh green onions from the farmers market, instead of shallot - both the green and the white parts. All of these flavors were so good - I would definitely make this recipe again.

Rated 5 out of 5 by Boulder Cook from Delicious Recipe!!! My husband has been a fan of Mushroom Stroganoff for as long as I've known him (more than 3 decades). He often orders this dish at restaurants--which has kept things very easy for me. Wanted to surprise him today, and am definitely not disappointed with the results and his praise! It's a very easy dish to prepare once you get past cleaning and slicing all the mushrooms. (Always helps to have something interesting to watch or listen to in the kitchen when cleaning and slicing mushrooms!)

Rated 5 out of 5 by Hungrygirl2016 from Creamy Mushroom Stroganoff This is a wonderful recipe I did tweek it. I used Madeira instead of white wine, added garlic,an extra shallot, and green beans. Will make this for guests.

Rated 5 out of 5 by Nora64 from Quick, Easy, Vegetarian, & Kid Friendly Whipped this up in about 30 minutes from start to plate. My 11 yr old daughter loved it. Perfect Fall dinner. Warm, creamy, comfort food.

Rated 5 out of 5 by Firefly7071 from Easy & Yummy I followed the recipe exactly. I used 2lbs of fresh shiitake & oyster mushrooms that I just picked. Made sure to saute the mushrooms in a cast iron pan so the liquid was gone & some browning occurred. I love the combination of long 2-3" strips of chewy shiitake mushrooms with smaller soft oyster mushrooms as filler. I tasted and adjusted for salt & pepper. Yummy meal.