• 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