Baby Bella Stroganoff

I found this recipe somewhere on line and I do love Stroganoof. Since this one usees mushrooms in place of beef I knew I wanted to give it a try with a few modifications. I really enjoyed this dish served over noodles with a glass of red wine. I personally think it is best freshly made the leftovers soak up too much of the sauce and make it dry. Enjoy!

•  8 ounces baby bella mushrooms, cleaned and sliced
• 1 sweet onion, halved and sliced
• 1 tablespoon oilive oil
• 2 cloves garlic, mined
• 1 cup vegetable broth
• 1/2 teaspoon Bragg's
• 2 tablespoons tomato paste
• 1 teaspoon ground mustard
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/3 cup Toffuti Sour Cream

Heat olive oil in a skillet over medium high heat and saute onions, garlic and mushrooms for about 10 minutes.

 

 Stir occasionally.

Add vegetable broth, Braggs, tomato paste and ground mustard, simmer uncovered for 15 minutes. 

 Stir occasionally.

Mix the cornstarch and water in a small cup. Stir sour cream and cornstarch mixture into mushrooms. The sauce should thicken a little. 

 Serve over noodles of your choice.