Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 I saw this on a newspaper website and thought it sounded really good. Thought I would pass it on... @@@@@ 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. http://www.azcentral.com/home/recipes/0226quickmeals26rec.html | _____ ===== RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 2/21/03 Tax Center - forms, calculators, tips, more http://taxes./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 I love Stroganoff and have for years. Now I can make it!! I never thought of using mushrooms, and I dearly love mushrooms. M On Mon, Mar 9, 2009 at 8:07 PM, Audrey Snyder <AudeeBird wrote: > Noodles are more authentically German, but who cares -- mushrooms only > isn't > authentic! > > Audrey S. > > On Mon, Mar 9, 2009 at 6:59 PM, Marilyn Daub <mcdaub wrote: > > > This sounds so delicious. I would probably have it over rice, but maybe > > noodles. > > > > M > > > > > > On Mon, Mar 9, 2009 at 7:44 PM, Audrey Snyder <AudeeBird > <AudeeBird%40gmail.com>> > > wrote: > > > > > Portobello Mushroom Stroganoff > > > > > > - 3 tablespoons butter > > > - 1/2 large onion, chopped > > > - 6 oz. portobello mushrooms, sliced > > > - 1 1/2 cups vegetable broth > > > - 1 envelope Lipton onion mushroom soup mix > > > - 2 tsp soy sauce > > > - 2 tsp veg. worcestershire sauce > > > > > > > > > - 1 cup sour cream, plus some for garnish > > > - 8 ounces egg noodles > > > > > > > > > 1. Melt butter in a large heavy skillet over medium heat. Add onion, > and > > > cook, stirring until softened. Turn the heat up to medium-high, and add > > > sliced mushrooms. Cook until the mushrooms are limp and browned. > > > 2. In the same skillet, stir in vegetable broth, garlic, soup mix, soy > > > sauce and worcestershire. Bring to a boil, and cook until the mixture > has > > > reduced by 1/3. > > > 3. Remove the pan from the heat, blend sour cream into the mushrooms. > > > Return the skillet to the burner, and continue cooking over low heat, > > > just > > > until the sauce thickens. > > > 4. Serve over egg noodles and a dollop of sour cream. Makes 2 servings. > > > > > > If you're really sensitive to salt, leaving out the soup mix would > > probably > > > be fine. > > > I kinda missed beef stroganoff, but I don't now! > > > Audrey S. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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