Portobello Mushroom Stroganoff

Last night for dinner I made a Portobello Mushroom Stroganoff from a recipe I got here. First, there's three parts to the recipe. After the first part (before the tomato paste), the mushrooms were delicious and would taste great over rice or pasta. The second part (after the tomato paste) was also good and would taste great at this stage. The third part (adding the sour cream) was ok but was really just too sweet for us. But if you like stroganoff's you'd probably like the full version of this recipe. Portobello Mushroom Stroganoff Makes 6 servings * 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 1. 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. 2. 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. 3. Serve over baked potatoes, brown rice or noodles, along with kale or a salad. recipe from: Gannett News Service, 02/26/03 and obtained from Central Market.