Ingredients
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1 1/2 cups white button mushrooms, chopped. (6 oz. or so)
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2 tablespoons butter
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1/2 cup vegetable broth
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1 tablespoon ketchup
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1/2 teaspoon salt
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1/4 cup onion, chopped
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1 1/2 tablespoons flour
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1 teaspoon vegetable seasoning
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1/2 cup plain yogurt or 1/2 cup soy yogurt
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1 garlic clove, minced
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3 large portabella mushroom caps (about 3/4 a pound (or more)
Instructions
- Chop portobello caps into 1 inch cubes.
- Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
- Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
- Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
- Cover and simmer about 5 minutes more.
- Mix vegetable seasoning and flour in a small container.
- Add flour mixture gradually into mushroom mixture, stirring constantly.
- Boil and stir 1 minute more.
- Reduce heat to low and stir in sour cream (or alternative).
- Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).