Yield: 1 Servings
|½||Bag of yolkless egg noodles|
|Stem portions of 2 large portobello mushrooms|
|1 teaspoon||Chicken bouillion|
|Splash of red wine|
|¼ cup||Ff sour cream|
Chop stems, and saute them in bouillion mixed with about ¼-⅓ 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@... on Feb 13, 199.