Portabella Stroganoff

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups button mushrooms, chopped. (6 oz. or so)
• 3 large portabella mushroom caps (about 3/4 a pound (or more)
• 2 tablespoons butter
• 1/2 cup vegetable broth
• 1 tablespoon ketchup
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup onion, chopped
• 1 1/2 tablespoons flour
• 1 teaspoon vegetable seasoning
• 1/2 cup sour cream or 1/2 cup plain yogurt or 1/2 cup soy yogurt

Recipe

• 1 chop portobello caps into 1 inch cubes.
• 2 saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
• 3 add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
• 4 heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
• 5 cover and simmer about 5 minutes more.
• 6 mix vegetable seasoning and flour in a small container.
• 7 add flour mixture gradually into mushroom mixture, stirring constantly.
• 8 boil and stir 1 minute more.
• 9 reduce heat to low and stir in sour cream (or alternative).
• 10 serve over noodles (or rice, but i prefer noodles, especially yummy egg noodles!).