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Shared By Charlotte Burns

Portabella Stroganoff

Ingredients

  • 8 ounces uncooked fettuccine or egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 large portabella mushrooms (about 1 pound), cleaned, stemmed, halved and sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons Tamari or soy sauce
  • 1 teaspoon vegetarian worcestershire sauce
  • 1/4 teaspoon liquid smoke (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 2 tablespoons minced fresh parsley

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