Portabella Stroganoff - cooking recipe

Ingredients

1 1/2 cups white button mushrooms, chopped. (6 oz. or so)
3 large portabella mushroom caps (about 3/4 a pound (or more)
2 tablespoons butter
1/2 cup vegetable broth
1 tablespoon ketchup
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup onion, chopped
1 1/2 tablespoons flour
1 teaspoon vegetable seasoning
1/2 1/2 cup plain yogurt or 1/2 cup soy yogurt

Preparation

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