Portobello Mushroom Stroganoff
Ingredients
- 8-12 ounces gluten-free spaghetti egg noodles or pasta of choice
- ½ ounce dried porcini mushrooms
- 2 cups hot water
- 5 portobello mushroom caps
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot diced
- 2 garlic cloves minced
- 1 tablespoon brown rice flour
- 1 cup non-dairy milk or vegan sour cream
- Kosher or fine sea salt
- Freshly ground black pepper
- Chopped fresh parsley and crushed red pepper flakes for garnish
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