Deliciously Creamy Mushroom Stroganoff

Method

1

FOR THE SOUR CREAM:
1. Place all ingredients in a food processor and blend until well-mixed. Add extra seasoning to taste.

2

FOR THE STROGANOFF:
1. Place the shallots in a large frying pan and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan. Add the garlic and thyme and cook for another minute. Stir in the salt and pepper, rosemary, and Portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms and their soaking liquid. Add the wine, stir, and cook over medium-low heat for 20 minutes.

2. When the stroganoff is finished cooking, stir in the sour cream. Add the cooked fettuccine and toss well. Serve garnished with the parsley.

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