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Posted By elizabeth On July 18, 2010 @ 1:57 am In Shabbos Recipes | 1 Comment
3 pounds mushrooms
1 onion, chopped
½ cup margarine, divided
½ cup flour
½ teaspoon salt
¼ teaspoon granulated garlic
¼ teaspoon pepper
2-1/2 cups chicken broth
1 cup tofutti sour cream
1 tablespoon ketchup
Preheat oven to 350 degrees. Sauté mushrooms and onion in ¼ cup margarine for 5 minutes. Pour into 2 quart casserole/baking dish. Melt remaining margarine and stir in flour, salt, garlic and pepper until smooth. Gradually stir in chicken broth and bring to a boil. Cook and stir for about 2 minutes – until thickened. Stir in tofutti sour cream and ketchup. Mix well. Pour over mushrooms. Cover and bake for ½ hour.
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