MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Stroganoff [Vegan]
 Categories: Pasta, Mushrooms, Wine, Sauces, Herbs
      Yield: 4 Servings

      1 lb White button mushrooms;
           - stemmed, sliced
    1/2 lg Onions; diced
      3 cl Garlic; minced
      1 c  Water or vegetable broth
    1/2 c  White wine
    1/2 ts Worcestershire sauce
      1 tb Dijon mustard
    1/4 c  Yoghurt
           Olive oil
      2 tb All-purpose flour
           Smoked paprika;
           - sprinkled liberally
           Flat leaf parsley;
           - rough chopped, garnish
     10 oz Dried wide noodles; cooked

  In a large pan over medium-high heat, heat a healthy splash of
  olive oil. Add the onion and garlic, sauté until fragrant, anywhere
  from 5 to 10 minutes. Season with salt.

  Add the mushrooms and sauté. The mushrooms will brown and release a
  lot of liquid. At this point, cook the noodles according to their
  package instructions

  Add the white wine and scrape the bottom of the pan to get all the
  good brown bits. Next, add in the Dijon mustard and a healthy
  splash of Worcestershire sauce.

  Allow the mixture to reduce down, scraping the pan periodically.

  Spoon a minimum of 1 tablespoon or up to 2 tb flour over the
  mushrooms. Stir the mushrooms until the flour has been incorporated
  into the oils/liquid/onions. Slowly add the water or vegetable
  broth, at your discretion, depending on how saucy you want the
  stroganoff to be.

  Allow for the mixture to warm through and thicken.

  Add the yogurt and paprika and stir until fully incorporated.

  By this point, the noodles should be done. The dish can be served
  with the sauce ladled over the noodles, or the noodles can be added
  into the pan and mixed through with the mushrooms.

  Garnish with parsley and more paprika.

  Recipe FROM: http://www.yummly.com

  Uncle Dirty Dave's Archives

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