Ingredients:
2 tablespoons vegetable oil
2 lbs portabella mushrooms, cut into 1/2-inch strips
1 tablespoon vegetable butter
2 cups coarsely grated onions
1 cup sliced mushrooms
3 tablespoons all-purpose flour
2 (13 3/4 ounce) cans vegetable broth
1 tablespoon Dijon mustard
2 tablespoons cognac
2 teaspoons paprika
2 tablespoons vegan sour cream
salt
fresh ground black pepper
cooked noodles (for serving) or cooked rice ( for serving)
Directions:
In a large, heavy saute pan over medium-high heat, heat the oil.
Add the portabello mushrooms and saute, stirring frequently, 4-6 minutes until just cooked.
Remove the mushrooms and drain on paper towels.
Melt the veggie butter in the same saute pan.
Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.
Sprinkle the flour over the onion-mushroom mixture.
Stir well and cook for 3 minutes.
Stir in the vegetable broth, and bring the mixture to a boil.
Stir in the mustard, sour cream, cognac, and paprika.
Return the portabello mushrooms to the pan.
Mix and serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.