| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Bag of yolkless egg noodles |
|
|
Stem portions of 2 large portobello mushrooms |
| 1 |
ts |
Chicken bouillion |
|
|
Water |
|
|
Splash of red wine |
| 1/4 |
c |
Ff sour cream |
INSTRUCTIONS
Chop stems, and saute them in bouillion mixed with about 1/4-1/3 cp
water-add a splash of wine, and season with a little pepper. Just before
serving, add sourcream, and heat but don't boil, while mixing thoroughly.
Serve over noodles.
Posted to Digest eat-lf.v097.n042 by NFRITZ@nssdca.gsfc.nasa.gov on Feb 13,
199.
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