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Portobello Mushroom Stroganoff
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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.
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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.
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