#209 Wild Mushroom Stroganoff

This recipe is from Chloe's Kitchen. It was really tasty and quick. It was sweeter than I thought it would be, I think it was the tomato paste I used. I bought a tube from Whole Foods. I love the idea behind it because I usually only need a tablespoon or two for a recipe. I didn't notice until afterwards that it is double concentrated. I'll remember to use half the amount next time and see if that works better. You can also freeze tomato paste. I scoop tablespoons of paste onto a baking sheet lined with wax paper. Once they're frozen through, I stick them in a ziplock bag or Tupperware container. As long as they're frozen individually first, and kept frozen, they won't stick together.