Vegetarian
Ingredients
2 Tablespoons of Olive Oil
1 Tablespoon of Butter
1 medium onion, sliced
4 cloves of Garlic, diced
3/4 lbs Portobello mushrooms, sliced and halved
1 can of Cream of Mushroom Soup
1 Can of Vegetable Broth
1 Cup of Sour Cream
2 Tablespoons of Bragg Liquid Aminos
8 ounces of Egg Noodles
Instructions
Bring water to a boil in a large pan and follow instructions on package for Egg Noodles.
Slice mushrooms about 1/4 inch thick and then half them
In a large skillet melt butter and olive oil together.
Add sliced onion and saute for 3 minutes
add garlic and saute for 1 minute
Add Mushrooms and saute about 10 minutes or until tender stirring often
Add vegetable broth and scrape bottom of skillet removing any browned onions to incorporate into stroganoff
Add Cream of Mushroom soup and stir to blend
Cook over medium heat until the liquid starts to bubble
remove from heat and add sour cream, mixing well
Salt and Pepper to taste
Serve over Egg Noodles
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