when i first made mushroom stroganoff a mere four years ago, it was good - how can pasta tossed with mushrooms cooked in dry sherry and butter be bad? - it didn't have the creaminess that stroganoff is known for. i tucked the thought of a remake into the back of my mind. where it then sat for years until i was thumbing through cooking light's fresh food fast, a book i picked up in the bargain bin of my local bookstore, thinking it would help reinvigorate my weeknight meals. and that it did. this version did not disappoint - the addition of sour cream added the perfect amount of creaminess i was looking for. the butter and dry sherry didn't hurt either.
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