Portabella Stroganoff

• 1 1/2 cups white button mushrooms, chopped. (6 oz. or so)
• 3 large portabella mushroom caps (about 3/4 a pound (or more)
• 2 tablespoons butter
• 1/2 cup vegetable broth
• 1 tablespoon ketchup
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup onion, chopped
• 1 1/2 tablespoons flour
• 1 teaspoon vegetable seasoning
• 1/2 1/2 cup plain yogurt or 1/2 cup soy yogurt

1. Chop portobello caps into 1 inch cubes.
2. Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
3. Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
4. Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
5. Cover and simmer about 5 minutes more.
6. Mix vegetable seasoning and flour in a small container.
7. Add flour mixture gradually into mushroom mixture, stirring constantly.
8. Boil and stir 1 minute more.
9. Reduce heat to low and stir in sour cream (or alternative).
10. Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).

white button mushrooms, portabella mushroom, butter, vegetable broth, ketchup, garlic, salt, onion, flour, vegetable seasoning, yogurt

Taken from www.food.com/recipe/portabella-stroganoff-186563 (may not work)