Mushroom Stroganoff

June 29, 2008

Ingredients (use vegan versions):

* 8 oz of noodles (if an eggless egg noodle is available it is ideal)
* 8 oz mushrooms
* 1 onion
* 1 or 2 cloves garlic
* 1 to 2 tablespoon vegetable bullion (preferably onion flavor)
* 2 to 3 tablespoon flour (unbleached white flour is ideal)
* 1 teaspoon Kitchen Bouqet (this is sold at most grocery stores)
* 2 tablespoon tamari or soy sauce
* 1 teaspoon vegan Worcestershire sauce (warning this must be bought at a health food store because it is regularly made with anchovy paste)
* 1/4 cup of blended tofu to yogurt consistency (optional)

Directions:

Cook noodles according to package directions. In a medium saucepan saute onion with a
little oil until almost transparent add sliced mushrooms and cook until soft add garlic
for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil
over medium heat. While mixture is heating up, place flour in a measuring cup or bowl
with 1/4 cup of water and whisk to dissolve flour.
Stir flour into gravy and whisk to prevent lumps. Add tamari , Worcestershire, and
kitchen bouqet. If using, stir in tofu. Pour over noodles.

Serves: 4

Preparation time: 30 min