Mushroom Stroganoff

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Ingredients (use vegan versions):


  • Clean and slice 1 pound mushrooms (use a few exotic ones if you are into that)
  • clean, trim and cut into 1 inch pieces 1 pound green beans
  • slice 1 or 2 onions
  • 1 teaspoon or more dried sage
  • 1 teaspoon thyme
  • 1/2 teaspoon white pepper
  • salt or veggie broth mix to taste
  • 1/2 cup dry vegan white wine or broth (vermouth, sherry)
  • 1/3 ? cup whole wheat flour
  • 2 or 3 cups soy or rice milk

Directions:

This is one of those things I just *make* I don’t use a recipe,
basically, I make a white sauce using non fat milk or soy/rice milk,
they work very well, too.


Put veggies and herbs with vegan wine in large dutch over, cover and steam
till tender put flour with 1 cup milk in a jar or plastic container
with a lid, shake well


Add 2 cups milk to veggies, bring to a simmer add flour and milk
mixture to pot, a little at a time, keep shaking it up, stir and
simmer til desired thickness is acheived. Heat, do not boil.


(play with the amount of milk and flour, I just add stuff till I am
happy with it.)


Serve over eggless noodles, rice, baked or mashed potatoes or….


Yea, I know it’s a lot, I love leftovers.


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