Vegan Portobello Stroganoff

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 teaspoons vegan no-beef bouillon 
• 0.3 teaspoon basil dried
• 3 tablespoons onion dried minced
• 0.5 cup cooking wine dry red
• 2 tablespoons flour all-purpose
• 2 cloves garlic minced
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 2 large portobello mushroom caps 
• 2 tablespoons soya sauce 
• 8 ounces vegan cream sour tofutti® (such as )
• 0.5 cup water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
5. Bake mushrooms in the preheated oven for 30 minutes.
6. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
7. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
8. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.