Portabello Stroganoff

• 4 cups of dried portabello mushrooms
• 3 cups hot water
• 4 tablespoons butter (or vegetable oil)
• 1 medium onion, chopped
• 4 tablespoons flour
• 2 tablespoons of vegetable bouillon
• 23 cup white wine (chardonnay)
• 2 tablespoons chives, chopped
• 14 teaspoon salt
• 14 teaspoon white pepper
• 1 cup Greek yogurt

1. Rehydrate the dry mushrooms with the hot water and set aside for 5 minute In a large pan saute the onions in butter on medium heat until they are translucent.
2. Sprinkle the flour in the pan to make a paste and let cook on medium heat for 2-3 minute Meanwhile, drain the mushrooms and reserve mushroom liquid.
3. Add 1/2 of the mushroom liquid into the saute pan and simmer until liquid until thick.
4. Add the wine to the pan and simmer for 5 minute Add enough of the remainder mushroom liquid to make a creamy sauce.
5. Finish the sauce with the salt, white pepper and chives.
6. Serve over butter noodles.
7. Garnish with the yogurt, if desired.

portabello mushrooms, water, butter, onion, flour, vegetable bouillon, white wine, chives, salt, white pepper, greek yogurt

Taken from www.food.com/recipe/portabello-stroganoff-451299 (may not work)