Veggie Strog

Vegetarian Stroganoff

1-2 T. butter
2 scallions, sliced
4 cloves garlic, minced
1 pkg sliced baby bellas
~1c. white wine
~3/4 c vegetable broth
1-2 T prepared mustard (we like grainy)
~1/2 can cream of mushroom soup
~1/2 package Boca Ground Crumbles
1/2 pkg wide egg noodles
1/3-1/2 c sour cream
blue cheese crumbles
black pepper to taste

Melt butter, add onion, garlic and mushrooms until soft.
Add wine and broth, stir, simmer until reduced by half.
Add mustard, meat crumbles and soup, pepper to taste. Stir. Adjust thickness by adding more soup or wine/broth. Turn to low, add sour cream.
Cook noodles.
Crumble blue cheese over served bowls.

Parley
I have to 'fess up. This is a Jenn Weller recipe. I think she made it here once for us and we absolutely DEVOURED it. James literally licked his plate clean, and there were no leftovers. I asked her for the recipe, and I'm pretty sure she told me how she just "wings it" when she wants to make it. Somehow she got me a recipe (I like recipes!). This works well each time, and each time, we still devour it. You could use real meat and chicken broth if you're not going veggie. I normally use the meat crumbles but use chicken broth since I never have veggie broth. This is a standard, "go-to" recipe at our house!