Creamy Mushroom Stroganoff

Ingredients

2 cups Pasta (I use Brown Rice Pasta to make it GF)

16 oz Fresh Mushrooms (sliced)

1/2 med Onion (diced)

4 cloves Garlic (minced)

1 Tbs Soy Sauce (low sodium)

1 Tbs Worcestershire Sauce (look for a vegan variety)

2 tsp Thyme

1 tsp Rosemary

1/2 cup White Wine (you can sub veg broth if needed)

Tofu Sour Cream

16 oz Tofu (silken)

1/4 cup Lemon Juice

2 Tbs Red Wine Vinegar

2 cloves Garlic (minced)

1/4 tsp Salt

Directions

Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.
Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.
Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened.
Stir in fresh mushrooms and allow to cook down.
Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced.
Stir in 1 cup of the sour cream and mix. Set aside.
Cook pasta according to package instructions.
Drain pasta and top with the sour cream/mushroom sauce.

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