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| Makes 6 servings |
Ingredients
| • 2 T vegetable oil | • 6 oz. portobello mushrooms, sliced 1/4 to 1/2 inch thick | • 1 LB white mushrooms, sliced | • 4 cloves garlic, minced | • 2 tsp. fresh, minced rosemary leaves | • 1/4 tsp. red pepper flakes | • 1 tsp. salt | • 1 tsp. dried tarragon or 1 T chopped fresh tarragon | • 1/2 C water | • 3 T tomato paste | • 8 oz. sour cream | |
Directions
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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. |
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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. |
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Serve over baked potatoes, brown rice or noodles, along with kale or a salad. |
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recipe from: Gannett News Service, 02/26/03
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