For Mushroom Lovers: A Shortcut At Mealtime (NAPSA)—If you’ve ever wished you could hire a sous chef to do the tedious cleaning andslicing when you’re cooking with mushrooms, you mighttry sliced, air-dried mushrooms’ from Sonoma. They’re a marvelat saving time in lots of recipes. Take beef stroganoff, for instance. It’s a rich and hearty favorite that traditionally means lots of work. The following recipe cuts prep time INTEREST IS MUSHROOMING with Sonoma Marvelous Mushrooms” that are pre-cleaned, trimmedandsliced. Air-dried mushroomsare a marvelous way to save time when Marvelous Mushroom broth to pan. Let simmer 5 min- Stroganoff 1 % % '% 2 1 2 Ib. top sirloin or rib steak cup flour tsp. salt tsp. pepper Thsp. butter med. onion, chopped cups Sonoma Marvelous Mushrooms™ 2% cups beef broth 14% Tbsp. tomato paste 1 tsp. Worcestershire sauce 34 cup sour cream Cut beef across the grain into 4” thick slices. Cut slices into 2” lengths. Mix flour, salt and pepperin a plastic bag; add beef slices and shake to coat. Heat butter in a large saut pan over medium-high heat. Add beef slices and onion. Cook until meat is browned on both sides and onion is limp. Remove from pan and keep warm. Add Marvelous Mushrooms and cooking beef stroganoff. utes, uncovered, stirring occasionally. Meanwhile, combine tomato paste, Worcestershire sauce and sour cream. When mushrooms are tender andliquid has evaporated somewhat, remove from heat and blend sour cream mixture into pan. Stir in the meat and onions, return pan to heat for 2 to 3 minutes, until hot. Do not let boil. Serve over hot cooked noodlesor rice. Serves 4. Marvelous Mushrooms” can be rehydrated for other dishes by soaking in warm water for 10 to 15 minutes, then draining. Re- serve the soaking liquid and refrigerate or freeze for future use in marinades, sauces and soups— wherever the wonderful, earthy flavor of mushroomsis desired. Consumers can find this mealtime marvel at their favorite market, or order directly from Timber Crest Farmstoll-free phone, 888374-9325 or visit online at
