Garbanzo Portabello Strogonoff

Eureka - this creation was tasty. Wonderful flavors and textures. Who needs beef anyway?

Garbanzo Portabello Stroganoff

Olive Oil
2 cups Cabernet or other dry red wine (half for the cook!)
1 large red onion minced
12 oz sliced portabello mushrooms
2 cup cooked garbanzo beans
Salt and pepper to taste
1 cup sour cream

Saute the onion in olive oil about 2 minutes then add 1/2 cup wine and cook it down until it just coats the onion with no additional liquid. Add the mushrooms and do the same. Repeat with the garbanzos. Salt and pepper to taste and then add sour cream. Serve on egg noodles or brown rice.