You will need to prep the dried porcini mushrooms in advance; they need to soak for 30 minutes.
2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 tsp thyme
Salt and pepper to taste
1 pound portobello mushrooms, stemmed and cut into pieces
1 ounce porcini mushrooms (soaked in 1 cup boiling water for 30 minutes)*
1/2 cup dry white wine
1 pound whole grain fettuccine, cooked according to package
1 cup tofu or regular sour cream**
Place shallots and a few tablespoons of water in a large pan and heat for 8 minutes. Add additional water, as necessary, to prevent sticking.
Add garlic and thyme; cook for one more minute.
Add salt & pepper and portobellos and cook for 10 minutes; stirring occasionally.
Add the porcini mushrooms, along with their soaking liquid, and the wine. Cook over low-medium heat for 20 minutes.
When done cooking, stir in the sour cream. Add to the cooked noodles and toss to coat the noodles.
*I usually break up my porcini mushrooms into smaller pieces while still dry, and then add the boiling water.
**If using dairy, you can use regular sour cream. If vegan, you can use Forks Over Knives' tofu sour cream: https://www.forksoverknives.com/recipes/sour-cream/#gs.KWQ6HMk
Modified from Forks Over Knives Mushroom Stroganoff