Fire & Wine night is back to “no boys allowed.” Or, rather Dungeons & Dragons has been moved to Thursday night so the fiancé won’t be around.
Oh well. Girls are cooler than boys. We knew that.
What a perfect week to cook up another meatless dinner. And trust me – you won’t be asking “where’s the beef” in this Portobello Mushroom Stroganoff recipe. In fact DD Girl ranked it her favorite F&W night so far.
I knew it was going to be a great girly night when “Girls Just Wanna Have Fun” started playing on my I-pod when I was on the treadmill.
And it was. We learned that Roomie recently joined Match.com. In part because she has been reading my Have lasso. Will love again series. We had a blast giving her dating advice and hearing about all her new suitors (Already! Seriously, the girl has only been a member for 24 hours. Way to go!)
And then DD Girl and I filled Roomie in on how she missed the hot police officer who came by before Roomie arrived to let us know about a crime in our neighborhood. Crime shrime, he was so smoking hot, he could made the fire in fire & wine night.
Back to the food. I modified this Portobello Mushroom Stroganoff from All Recipes.
Queen of Quirky’s Smoking Hot Police Officer & Wine Night Portobello Mushroom Stroganoff:
- 3 tablespoons of butter
- 1 large onion chopped length-wise
- 2 cloves of garlic, minced
- 12 oz of Portobello mushrooms chopped and then halfed
- 4 oz of mixed mushrooms (cremini, oyster and baby bellas)
- 1 tablespoon of fresh diced thyme
- 1 1/2 cups of vegetable broth
- 1/4 cup of port wine*
- 2 teaspoons of Worcestershire sauce
- 2 tablespoons of flour
- 1 cup of sour cream
- 12 oz package of egg noodles boiled and drained
- Salt & Pepper to taste
Heat butter in a large skillet until melted. Add onions and cook on medium low heat for about 20 minutes. The onions will caramelize and lightly brown. They will be delicious. Do not skimp on the onions. After about 20 minutes, add garlic and cook for about 1 minute. Then add all the mushrooms, mixing them into the onions and garlic well. Add the thyme and salt & pepper to your liking. Cook on medium-high for about 7 minutes until the mushrooms are browned. Remove all of the mushrooms and most of the onions from the pan and set aside. In the skillet, pour in the broth, wine and Worcestershire sauce. Bring to a boil and reduce half the liquid. Stir in the flour to thicken the sauce. Return the mushrooms and onions to the skillet and mix them into the sauce. Add the cup of sour cream and mix well. Serve over egg noodles. And do lick the spoon.
Invite hot officer to join you. Or, just imagine that he did.
* Hey babe, thanks for sharing your birthday port wine with me for this recipe. I only used 1/4 cup. I love you!