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Columnist hangs up her apron
After almost half a century of writing about my favorite topic, I'm hanging up my apron, storing my tasting spoon and covering my typewriter. Yes, typewriter -no computer, just my old reliable, noisy, manual Remington, which has stood by me for so long. I've loved talking with you through your newspaper and will miss you. I hope that over the years, I've lured some of you into the kitchen, tempted some to try new ways to spice up your own recipes, and have gathered the family around the table.
For my final column, I've decided to reprint a reader favorite. If you're yearning for a big bowl of hot soup or a hearty down-home stew with not too much meat, then look to mushrooms with their meat-like texture.
In the stew featured here, portabella and the more familiar white mushrooms replace the meat and make it hunger-appeasing. Serve it with mashed potatoes. Better still, try baked potatoes with a little of the stew sauce poured over. (No-no on the sour cream.)
This version of the Stroganoff has less fat and calories than the classic. Only 12 ounces of meat is beefed up by a pound of mushrooms. Serve it with the traditional noodles or with cabbage for fewer carbs.
WINTER PORTABELLA MUSHROOM STEW 4 tablespoons olive oil 1 large onion, diced 1 to 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary 8 ounces portabella mushrooms, sliced 1/2inch thick 1 pound large white mushrooms, thickly sliced 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste 2 garlic cloves, minced 1 teaspoon white or red wine vinegar 2 tablespoons butter (optional) Salt and ground black pepper, to taste
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onions and rosemary; and cook, stirring occasionally, until onions are lightly browned, about 12 minutes; remove to a bowl. Return the pan to the stove and add half the remaining oil. Add the portabella mushrooms and saut until nicely browned, about 5 minutes, remove to bowl with onion mixture. In the remaining oil saut white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, vinegar and 1-1/2 cups water. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt and pepper. Makes 4 portions.
BEEF AND MUSHROOM STROGANOFF 2 tablespoons butter 12 ounces beef tenderloin (fillet), thinly sliced 1 pound mushrooms, quartered (about 6 cups) 1/2 cup chopped onion 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup dry white wine 1/2 cup reduced-fat sour cream
In a large nonstick skillet, melt butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 4 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Makes 4 to 5 portions.
(c) 2006 King Features Synd.,
Inc.
This readers' favorite is
perfect for the final cool
evenings of early spring. If you prefer a no-meat stew,
add mushrooms instead.
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