Mushroom Stroganoff #2

Ingredients:

1 large onion
3 cloves garlic (minced)
1 Tbsp flour
2 cups mushroom or vegetable broth
1/4 cup white wine (I don't use wine, so I just added more broth)
1 Tblsp Dijon mustard
1 Tbls soy sauce or worcestershire
1/2 Tbls tomato paste (I used a whole Tbls)
1/2 pound portobello mushrooms
1 Tblsp. thyme
1/2 Tblsp rosemary
1/4 soy yogurt (I used my homemade soy yogurt without sugar)

Instructions:

Water saute the onions until they are translucent.  Add the garlic and cook until fragrant.  Add water or broth as needed.

Add in the mushrooms and cook until they are browned. 

Add in the tomato paste, and then the flour.  The pan will get dry and this is when you want to add in the broth, and the wine if you are using it. 

Add spices, then let it cool and add in the yogurt.  Reheat it, and if you need to add some cornstarch do this with a Tbls cornstarch and some water to a cup.  Then add it to the mixture.  Depending on how thick you like your sauces will determine how much cornstarch to add.

If you would like add salt and pepper.  I didn't use any. 

I served this with brown rice, but you can use noodles.