Portabello Stroganoff with Farfalle

Portabello Mushrooms, another great find at the local Farmer's Market. My mom found this recipe in the newspaper so I thought it sounded like a nice alternative to stuffing them.

Portabello Stroganoff with Farfalle

Darlene Zimmerman/Detroit Free Press – veganized

http://healthyeating.sfgate.com/portobello-mushroom-nutritional-value-1753.html

2            tablespoons vegan butter

2            cups chopped onion

2            cloves garlic, peeled and minced

2            tablespoons olive oil

7            cups cubed (1”) portabello mushrooms (about 4 large caps)

1/3         cup red wine

1 & 3/4     cup vegetable broth

2            tablespoons cornstarch

1/2         cup vegan sour cream

1            tablespoon vegan Worcestershire sauce

1/2         teaspoon dry mustard

1/2         teaspoon salt

1/4         teaspoon ground pepper

5            ounces pasta

              parsley for garnish

In a large skillet, heat 1 tablespoon vegan butter over medium-high heat and sauté onion until tender and lightly caramelized, about 6 minutes.  Add garlic and continue to sauté 30 seconds.  Remove onion mixture from pan and set aside. Heat remaining tablespoon vegan butter and olive oil in same skillet; add mushrooms and sauté until water released from mushrooms evaporates, about 6 – 8 minutes.  Add wine and cook until it evaporates.  Add sautéed onion mixture back to skillet.

In a small bowl, combine the broth and cornstarch and stir to dissolve cornstarch.  Add to skillet, stirring constantly until sauce thickens, 3-5 minutes.  In a small bowl, combine sour cream, vegan Worcestershire sauce and dry mustard. Remove skillet form heat, stir in the vegan sour cream mixture and combine thoroughly.  Season with salt and pepper.  Prepare pasta according to package directions.  Serve Stroganoff over pasta.