Portabella Stroganoff

Directions

1. 1
   Chop portobello caps into 1 inch cubes.
2. 2
   Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
3. 3
   Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
4. 4
   Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
5. 5
   Cover and simmer about 5 minutes more.
6. 6
   Mix vegetable seasoning and flour in a small container.
7. 7
   Add flour mixture gradually into mushroom mixture, stirring constantly.
8. 8
   Boil and stir 1 minute more.
9. 9
   Reduce heat to low and stir in sour cream (or alternative).
10. 10
    Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).