What's Cooking?

A mushroom walks into a bar. The bartender says, "Sorry, we don't serve your kind here." The mushroom says, "Why not? I'm a fungi!"
Bah-dum-CH.
So what's for dinner tonight? Portabello Stroganoff. I found a recipe I thought sounded good and tweaked it while I was cooking. Here it is:

Portabello Stroganoff

4 T. butter
8 oz. sliced mushrooms
4 Portabello mushroom caps, cleaned (Take the gills out.) and chopped into cube-y shapes
1 medium yellow onion, chopped finely
1 clove garlic, also chopped finely (You can do garlic and onion together in your Cuisanart.)
3/4 c. beef broth
1/2 c. sour cream
3 T. ketchup (or just a good squirt)
Salt and Pepper to taste
1 T. oregano
Parsley
Flour

Cook mushrooms, onion and garlic in butter until tender. Stir in everything else but flour. Let simmer on the stove for about 5 minutes. If sauce is too thin, you can sprinkle in some flour and stir it in. I didn't use more than a tablespoon in mine. It will thicken upon standing a bit anyway.
Serve over buttered noodles. I also served mine with dill butter carrots!

Chop the portabellos. It will really look like a lot of mushrooms before it starts cooking!

The onions, garlic, and mushrooms are in their butter bath.

And voila!! The finished product. How pretty.