Mushroom Stroganoff

I had a bunch of mushrooms in the refrigerator and was craving making this recipe.  Here's how I tweaked it.  It was very yummy over angel hair pasta.  

Mushroom Stroganoff

1 T margarine

1 medium onion, chopped

4 cups sliced white mushrooms

1/4 cup of water

1 tablespoon soy sauce

1/2 cup almond milk

1 tsp. no beef better than bouillon

1 tablespoon cornstarch mixed with 1/8 cup cold water

 freshly ground black pepper, to taste

6 ounces dry pasta noodles, cooked

Place the 1 tablespoon of margarine and onion in a large non-stick skillet and cook for 2 to 3 minutes. Add mushrooms and ¼ cup of the water and cook until mushrooms are slightly limp. Add tamari, almond milk and bouillon paste and stir.  Cover and cook over low heat for 20 minutes, stirring occasionally. Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste. Serve mushroom mixture over cooked pasta.