Would you like some mushrooms with your mushrooms?

Last night, I attempted to de-meat beef stroganoff. My plan was to make it without the beef, and instead with portabella mushrooms. The sauce also calls for button mushrooms. Lots o' mushrooms. Here's how it went:

I started with all fresh ingredients (except for the low-sodium beef broth, which was canned.) I got them all out in advance and prepped them so that it would be simple to actually cook. This is kind of a la cooking-show-cooking, the way Emeril and those guys always have everything pre-measured in convenient prep-bowls. Well, Emeril, you're the the only one with prep bowls. You may have others on your staff to fill said prep bowls, but that's all you've got on me!

Next, I sliced up all my mushrooms. The portabellas, I cut in half and then sliced width wise. I was surprised when I rinsed them that the undersides rinsed out a weird red/brown color. They rinsed clear after a few minutes though, so no big deal, just interesting.

So, here's the basic gist: I diced the red onion, sauteed it in 1/2 a stick of butter until (not) tender (enough). I should have carmelized it more. Meanwhile, I floured the mushrooms the way you'd flour the beef when making the stroganoff. I removed the onions from the skillet and put another 1/2 stick of butter in to sautee the floured portabellas. Once those were tender, I added the broth, basil, salt, pepper, 1/4 c. of sherry and the onions. This thickened and then I added 1 c. of sour cream, heated it through and served it over egg noodles.

The verdict: It was okay. I was out of Worcestershire sauce, which I think would have added the right tang, and the sherry didn't quite make up for it. It was a LOT of mushrooms. The overall flavor was very good though, Mat and I ate it just fine. The kids hated it. But here it is, in all it's glory: The finished dish.