Mushroom Stroganoff

• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 pound mushrooms, thinly sliced
• 2 tablespoons fresh lemon Juice
• 1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
• 1 tablespoon sweet paprika
• 1 cup vegetable broth, no-salt-added or low sodium
• 2 tablespoons tahini or pureed unhulled sesame seeds

1. In a nonstick skillet, water saute onion and garlic until soft. Add mushrooms and continue cooking until mushrooms soften and lose their moisture. Add lemon juice, tarragon and paprika and mix well.
2. Blend vegetable broth and tahini. (Heating the broth makes blending easier.)
3. Pour over mushroom mixture and mix well. Simmer until mixture thickens slightly or until desired consistency.
4. Spoon mixture over a bed of steamed kale or spinach or serve over smashed steamed cauliflower, parsnips or baked potato.

onion, clove garlic, mushrooms, lemon juice, fresh tarragon, sweet paprika, vegetable broth, tahini

Taken from www.epicurious.com/recipes/member/views/mushroom-stroganoff-50169194 (may not work)