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Portobello Mushroom Stroganoff

Reviewed: Feb. 15, 2013
It's a good start. But you've got to at least double the mushrooms & bear in mind that a "large" onion is fairly subjective, so feel free to add more onion. I added Worcestershire (2 T), Salt, freshly ground White Pepper (1/2 tsp), 2 minced cloves of Garlic and Dill (1/2 T). If you want to keep this a vegetarian dish, then make sure you use VEGETARIAN Worcestershire (it exists!). Definitely do not cook the noodles at the start of things - just have the water hot and ready to go by the time you're adding the sour cream. Using Beef Stock would certainly give it more depth of flavor, but then why wouldn't we just go ahead and use meat in the recipe itself? Beef & Portobello Stroganoff would be OUTSTANDING.
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