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Portobello Mushroom Stroganoff





Serves 6 |
A truly hearty and rich dish
Ingredients:
2 tablespoons vegetable oil |
6 oz portobello mushrooms, sliced 1/2 inch thick |
1 lb white mushrooms, sliced |
4 cloves garlic, minced |
2 teaspoons fresh rosemary leaves, minced |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
1 teaspoon dried tarragon |
1/2 cup water |
3 tablespoons tomato paste |
8 oz sour cream |
Directions:
- Heat the oil in a wide skillet over medium-high heat. Add portobello slices; cook 5 minutes, stirring occasionally. Add white mushrooms, garlic, rosemary, red pepper flakes, salt and tarragon.
- Cook 15 minutes, stirring occasionally, until mushrooms are quite dark and tender. Add water and tomato paste. Simmer 1 or 2 minutes. Stir in sour cream and heat through, but do not boil.
- Serve over baked potatoes, brown rice or noodles, along with kale or a salad.
Recipe Author: | 02/26/03, Gannett News Service |
Course: | Dinner |
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