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Mushroom Stroganoff
Ingredients
  • 8 ounces uncooked ribbon noodles
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 tablespoons whole wheat flour, divided
  • 2 cups beefless beef broth or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste
  • 1 ½ pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • 1 tablespoon white wine vinegar
  • ¼ cup vegan sour cream (optional)
  • 10 turns of fresh ground, black pepper
  • ¼ cup flat-leaf parsley, minced
Steps
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