yum yum

[Guest guest]

Greetings,

 

I'm new to the list and am really enjoying all of the recipes you all are

posting. I tried the following Portobello Mushroom Stroganoff, it was very

good.

 

We no longer eat meat and poultry so this will be a pleasant addition to my

recipe collection.

 

thanks RisaG for posting it.

 

I made the following changes:

1/2lb white mushrooms instead of 1 lb as that was all I had

1/2 tsp dried rosemary crushed, think 2 tsp would be far too much

added 1/2 tsp thyme to make up for less rosemary

 

Served it on dumpling-type noodles...yum yum..

Cheers, Doreen

 

Portobello Mushroom Stroganoff - From Gannett News Service 2/26/03

 

2 tablespoons vegetable oil

6 ounces portobello mushrooms, sliced 1/4 inch thick

1 pound white mushrooms, sliced

4 cloves garlic, minced

2 teaspoons rosemary leaves, minced

1/4 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon dried tarragon, or

1 tablespoon fresh tarragon, chopped

1/2 cup water

3 tablespoons tomato paste

8 ounces sour cream

 

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.

 

Makes 6 servings.

 

Approximate values per serving: 158 calories, 13 g

fat, 17 mg cholesterol, 4 g protein, 9 g

carbohydrates, 2 g fiber, 385 mg sodium, 70 percent

calories from fat.