PNGwen's Mushroom Stroganoff

1 large yellow onion, chopped
8 ounces cremini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic
4 tablespoons whole wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme to taste
16 ounces cooked whole wheat fettuccini noodles

Cook the onion in a nonstick skillet on high heat for 3 minutes. Add the sliced mushrooms and garlic, cook until mushrooms begin to release their juices. Sprinkle the flour over the mushrooms. Stir continuously with a whisk or wooden spoon until the flour is evenly dissolved. Add the vinegar and milk, stirring continuously until the sauce thickens. Add the thyme to taste. Serve warm over cooked noodles.

Serving Size: Makes 4 - 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MSPINGUIN.