Here's a lovely recipe for portobello mushrooms. I found it in Dean
Ornish's Everyday Cooking.
Mushroom Stroganoff (4 servings)
Cook in microwave on high for 2 min. each:
6 fat free Boca Burgers (2.5 oz each)
Chop in cuisinart and set aside:
1/4 cup parsley, chopped
Mince in Cuisinart:
1 teaspoon garlic
Add and pulse until chopped:
1 cup onion
In a large nonstick skillet, combine:
garlic
onion
1 teaspoon soy sauce
1/4 cup water
Simmer over moderate heat until liquid evaporates and onion is transluscent
about 3-5 min. Add:
Boca Burger
2 cups vegetable stock or fat free mushroom broth
4 cups sliced portobello mushrooms
Simmer gently until mushrooms are cooked, 15-20 min. Stir in and bring to a
simmer:
2 cups nonfat sour cream
In a small bowl, whisk together:
2 Tablespoons cold water
12 Tablespoons cornstarch
Stir cornstarch in well, simmer about 3 min. Stir in:
1 Tablespoon brandy
2 Tablespoon chopped parsley
Grind fresh black parsley
Salt if needed
Serve on 1 lb. linguine, flavored with butterbuds, salt , garlic powder,
and top with chopped parsley
Here's a simpler version I came up with, with no sour cream. Tastes just as
good:
Portobello Mushrooms and Boca Burgers (2)
Cook in microwave on high for 2 min. each:
2 fat free Boca Burgers
Simmer until translucent:
1/4 cup fat free mushroom broth, more as needed
1 large onion , sliced thinly
Add and continue cooking until thick and syrupy:
2 portobello mushroom caps, sliced
1 teaspoon butterbuds
1/4 teaspoon smoked hickory flavored salt
grind black pepper
1 Tablespoon brandy
Serve on top of rice, garnish with chopped parsley