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Portobello Mushroom Stroganoff
Serves 6 |
A truly hearty and rich dish
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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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