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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A wonderful Vegetarian supper for a long winters night. Ingredients:
4 cups of dried portabello mushrooms |
3 cups hot water |
4 tablespoons butter (or vegetable oil) |
1 medium onion, chopped |
4 tablespoons flour |
2 tablespoons of vegetable bouillon |
2/3 cup white wine (chardonnay) |
2 tablespoons chives, chopped |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 cup greek yogurt |
Directions:
1. Rehydrate the dry mushrooms with the hot water and set aside for 5 minute In a large pan saute the onions in butter on medium heat until they are translucent. Sprinkle the flour in the pan to make a paste and let cook on medium heat for 2-3 minute Meanwhile, drain the mushrooms and reserve mushroom liquid. Add 1/2 of the mushroom liquid into the saute pan and simmer until liquid until thick. Add the wine to the pan and simmer for 5 minute Add enough of the remainder mushroom liquid to make a creamy sauce. Finish the sauce with the salt, white pepper and chives. Serve over butter noodles. Garnish with the yogurt, if desired.
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