Mushroom Stroganoff

8 oz. uncooked ribbon noodles, linguine is good, spaghetti works in a pinch
1 tablespoon olive oil
1 medium yellow onion, chopped
3 tablespoons flour
2 cups beefless broth or veggie broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (portobello or cremini), cut into large chunks or slices
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 tablespoon white wine vinegar
1/4 cup vegan sour cream – optional
10 turns of fresh ground, black pepper

Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Drain, and set aside.

In a large saucepan, add the olive oil and sauté the onions for about three minutes on medium heat. Add the flour and cook for 30 seconds, stirring constantly. Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.

Add the mushrooms, thyme, sage and stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size. Add the vinegar and simmer for 4 more minutes.

Add the noodles, sour cream if using, black pepper and parsley and cook on low for an additional 5 minutes. Garnish with parsley.

This might seem similar to another recipe I have for Creamy Garlic and Mushroom Sauce, but they are two totally different flavors. This one is a little more sour and the other is creamier and sweeter.