Mushroom Stroganoff

Mushroom. Stroganoff. If you've never heard of this delightful dish listen up: it's a savory and creamy mushroom gravy tossed with "egg-noodle" pasta and fresh herbs. This is a vegan update on the traditional beef stroganoff found in is a wonderful change from my usual pasta in tomato sauce. Enjoy!

Mushroom Stroganoff
1/2 package egg-free wide ribbon noodles (I found at Winn Dixie!!)
3 tsp corn starch
2 C low sodium vegetable stock
2 Tbsp tomato paste
1 Tbsp soy sauce
1/2 lime or lemon
2 Tbsp red wine vinegar
1/2 C vegan sour cream (Tofutti Better than sour cream)
1 tsp Earth Balance soy butter
1 shallot
1 1/2 lbs mushroom (portabello, oyster, button cleaned and cut into bite sized pieces)
1 bunch parsley (cleaned and rough chopped)
1 tsp salt
generous black pepper

1. Cook noodles according to pacakge, 1-2 minutes under (since it will be cooked further in the gravy). Drain and toss with a little EVOO so they don't stick and set aside.
2. In a large skillet with EVOO on medium heat, add chopped shallot and cook until it begins to brown. Add corn starch and incorporate quickly. 
3. Add stock, tomato paste, soy sauce, lemon, salt and pepper. Cook 3-4 minutes until bubbling and thicker.
4. Add chopped mushrooms and vinegar. Simmer for 10 minutes.
5. Add soy butter and sour cream. Simmer for 5 minutes.
6. In the pasta pot, add mushroom gravy and parsley. Warm throughly and serve with parsley for garnish.