Portobello Stroganoff

Ingredients

• 1/2 medium onion, diced
• 3 Tbsp flour (I use Bob’s Red Mill All Purpose Gluten Free Mix)
• 1 Tbsp Extra Virgin Olive Oil
• 2 Cups Vegetable broth
• 1 Tbsp GF Vegan Worcestershire sauce (I use The Wizard’s Organic Gluten Free Vegan)
• 1 tsp lemon juice
• 1 tsp tomato paste
• 5 LBS Portobello mushrooms, sliced
• 1/2 tsp dried Italian herbs
• 1/2 tsp sea salt
• 1 Tbsp white wine vinegar
• 1/4 Cup sour cream (I use homemade cashew cream, but tofutti would work too)
• 1/4 tsp black pepper
• 1/4 Cup fresh Italian parsley, chopped

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