Mushroom Stroganoff

Do you ever just want to make homemade mushroom stroganoff but then you go online to Google a recipe and a million come up and you research and research and then finally give up because it seems too hard?  That exact scenario has happened to me at LEAST 10 times (is that weird?).  I guess I find mushroom stroganoff subconsciously overwhelming.  Well don't fret, I have the recipe for you! This sauce is actually vegan, so no cheese or milk.  You would never believe it is so healthy!

Servings: 4

Size: 1/2 c.

Points Plus: 2pp (sauce only)

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 30 minutes

Rating: 4 stars - Very Good

Ingredient List:

10 oz washed button mushrooms

1 yellow onion, chopped

1 T olive oil

1 T. Smart Balance Light butter

1 T. Flour

1 t. dried dill

1 t. dried parsley

1/2 c. fresh chives

1 c. soy milk

1/2 c. veggie stock

Salt & pepper to taste

Directions:

Add 1 T olive oil to large dutch oven followed by 1 T flour.  Mix until incorporated and cook for 4 minutes, siring frequently.  Add onion, stir and cook for 4 more minutes.  Add stock, soy milk, mushrooms, spices, salt and pepper to taste, and bring to a boil.  Add butter and chives, cover and cook for 30 minutes.  After 30 minutes taste and adjust salt and pepper.  Eat over noodles or veggies (I thought broccoli would be good).

Tip:

This recipe can EASILY be doubled or even tripled! Since it is so low in pp you could eat a cup of the sauce for no guilt!

XOXO - Katie