#dirtyrichmond

[liannakristine]

Some more photos from Brian of Dirty Richmond's visit to the Tumblr office... And yes, we have a Richmond office! :)

[liannakristine]

Brian McDaniel of Dirty Richmond was kind enough to visit the Tumblr Richmond office this afternoon for some Black Sheep sandwiches & chatting about the internet!

Thanks for taking the time to share your enthusiasm and love of Tumblr with us, Brian!

[liannakristine]

Who needs friends when you have Tumblr?

- Brian McDaniel, Dirty Richmond

[sidneyraz-blog]

Learn how to be a fan girl. I heart fan girls. (share if you know fan girls)

[lisacancook-blog]

Hey guys!

I sat down with Brian over at DirtyRichmond to make some Mushroom Stroganoff before the chilly weather hit and talk about blogging and food in general.

Click the picture to head on over there to read the interview and see more pictures!

In the mean time, I thought it would be nice to post the recipe we used, with alterations, so that you all can try it in your own kitchens on a cold evening.

Mushroom Stroganoff adapted from allrecipes.com

Ingredients: * 2 tablespoons butter * 1/2 large onion, chopped * 3/4 pound portobello mushrooms, sliced (I used a combination of button mushrooms and baby portobellos, to cut down on cost) * 1 cups vegetable broth * 1/2 cup sour cream * 2.5 tablespoons all-purpose flour * chopped fresh parsley (to taste) * 8 ounces dried egg noodles * 2 tsp. low sodium soy sauce * 2 tsp. Worcestershire sauce * salt and pepper to taste Method: 1. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.

3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.

4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, soy sauce, worcestershire sauce,  and season to taste with salt and pepper. Serve over cooked egg noodles.