Mushroom Stroganoff

31 Jul

Serves 8
Cook time: 45 minutes

2# linguine pasta, broken into pieces
1/4 cup EB margarine
2 Tbsp olive oil
1 pound mushrooms, sliced
1 medium onion, wedge sliced
6 garlic cloves, chopped
2 tablespoons flour
1/2 cup sherry
2 cups cold water
1 tsp Marmite
1 1 1/2 Tbsp soy sauce
1/4 teaspoon freshly ground black pepper
1 12-oz container Tofutti Sour Supreme

PREPARATION:
While making the sauce, be cooking the linguine.

Heat the oil and margarine. Saute the mushrooms and onions over medium heat for about 5 minutes. Add the garlic and saute 5 minutes more. Sprinkle on the flour and stir well so there are no lumps. Cook a minute or two longer to absorb flavors. Add the sherry and cook a minute or so more, stirring the whole time. Slowly add in the water, and then mix in the Marmite, soy sauce and black pepper. Bring to a boil, reduce to simmer and simmer for about 30 minutes. Stir in Sour Supreme and heat through, but don’t bring to boil. Serve over noodles.

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