Portobello Mushroom Stroganoff - Gannett News Service 2/26/03

2 tablespoons vegetable oil
6 ounces portobello mushrooms, sliced 1/4 inch thick
1 pound white mushrooms, sliced
4 cloves garlic, minced
2 teaspoons rosemary leaves, minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon dried tarragon, or
1 tablespoon fresh tarragon, chopped
1/2 cup water
3 tablespoons tomato paste
8 ounces sour cream

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.

Makes 6 servings.