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1 tbsp. olive oil
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1 medium yellow onion, diced
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1 c quartered baby portobello mushrooms
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1 c quartered shitake mushrooms
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1 c quartered button mushrooms
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1 tbsp whole wheat pastry flour
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1 can mushroom gravy
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1 c vegetable stock
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1/2 c soy sour cream
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1 tbsp ground mustard
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1/4 c chopped parsley
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