Portobello Mushroom Stroganoff!

Andy's coming to visit tonight and I actually haven't seen him in 2 weeks! Right after we got back from vacation, I went to work like a maniac (still haven't had a day off) and Andy hasn't been able to come up to Richmond because his car died an untimely death. But he gets new (new to him) wheels today and he's coming to visit, so I have to make something extra delicious for dinner. Something slightly sinful and comforting, too. This recipe for portobello mushroom stroganoff I found in Allrecipes.com seemed to fit the bill! Portobellos are so nice and meaty, and they soak up flavors divinely.

Here's a pretty blurry picture of how it turned out:



I paid heed to the readers' comments below the recipe and was glad I did. The addition of about a half cup of sherry in the saute stage of the mushrooms and the addition of worcestershire sauce to the broth were both brilliant improvements. I also only used about half a cup of sour cream, and I used the reduced fat kind. After all, I had to do something to balance out my flagrant use of butter! And lastly, I added a tablespoon or so of grainy mustard to the sauce. Yum.

This was absolutely delicious, and did not take very long to make. You can whip this up easily in 30 minutes or less. Andy consumed it with vigor, and when I saw him wiping up the last bits of sauce and licking it off his finger, it made me really happy!