+ Add All Portobello Mushroom Stroganoff Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Portobello Mushroom Stroganoff
Rate this Recipe
Serves 6 |
A truly hearty and rich dish
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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.
Looking to bake something other than plain sugar cookies for the holidays? Check out these fantastic baking ideas! View Recipes >
Simple Recipes for Fantastic Meals
Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
Email Recipe
Portobello Mushroom Stroganoff
Serves 6
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.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
