"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Portobello Mushroom Stroganoff Recipe

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This recipe for Portobello Mushroom Stroganoff, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Conard
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp vegetable oil
6 oz Portobello mushrooms, sliced 1/2" thick
1 lb white mushrooms, sliced
4 cloves garlic, minced (about 2 tsp)
1/4 tsp red pepper flakes
2 tsp fresh, minced rosemary leaves
1 tsp salt
1 tsp dried tarragon or 1 tbsp fresh
3 tbsp (half a 6 oz can) tomato paste
8 oz sour cream (non-fat)

Directions:
Directions:
Heat oil in a large skillet over medium/high heat. Add Portobello slices; cook for 5 minutes, stirring occasionally. The oil in the skillet will dry up momentarily, but moisture from the mushrooms should seep back into the skillet. If not, turn down the heat.
Add remaining mushrooms, garlic, red pepper flakes, rosemary, salt, and tarragon. Cook 15 minutes, stirring occasionally, until mushrooms are quite dark and tender. Add 1/2 cup water and 3 tbsp of tomato paste. Simmer a minute or two. Stir in sour cream and heat through, but do not boil. Serve over baked potatoes (or brown rice or noodles) along with broccoli or a salad.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe came from an Intermountain Healthcare wellness publication. It is a delicious meatless meal.

 

 

 

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