Fire-Charred Portobello Stroganoff

Build a medium fire with hardwood charcoal or split oak. Let it burn down until you have glowing embers with no flames.

Char the portobello caps gill-side down directly over the coals for 3-4 minutes until they release their moisture and develop deep grill marks. Flip and char the other side for 2-3 minutes. (The mushrooms will shrink dramatically as they release water — this concentrates their umami flavor)

Remove portobellos and cut into 1-inch pieces. Set aside to rest while their juices settle.

In a cast iron skillet over the dying coals, melt butter and sauté the button mushrooms until golden, about 5 minutes.

Add diced onion to the skillet and cook until softened, then stir in garlic until fragrant.

Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Gradually whisk in vegetable broth and tomato paste, scraping up any browned bits from the bottom of the pan.

Add the charred portobello pieces and any accumulated juices. Simmer for 8-10 minutes until the sauce thickens.

Remove from heat and stir in sour cream. Season with salt and pepper. Serve immediately over wide egg noodles. (Never boil after adding sour cream or it will curdle)