The joy of cooking mushrooms is that they require no added fat; they'll cook just fine in their own juices, and the nonstick spray is mainly for the sake of the pan. I've made this dish with 4 tablespoons of butter and with none and it tasted exactly the same, so go with the spray! I usually serve this over yolk-free egg noodles, with a safe vegie on the side, such as mushy canned peas. Enjoy!
The Countess's Mushrooms
4 tablespoons unsalted butter (optional) 1 pound mushrooms, sliced 4 cloves garlic, peeled and minced 2 tablespoons flour 2 teaspoons chicken or vegetable bouillon 1 1/2 cups Tofutti Sour Supreme 1 tablespoon lemon juice or more to taste (use as much as you need to thin the sour cream sub.) 2 teaspoons onion powder 1/2 teaspoon nutmeg 1/2 teaspoon tarragon 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon curry powder
In a large frying pan, melt the butter (or spray the pan with nonstick cooking spray). Saute mushrooms and garlic in butter until tender. Mix flour and chicken bouillon together. Sprinkle over mushrooms. Cook one more minute, stirring. Add sour cream, lemon juice and all seasonings. Cook 2 to 3 minutes more, stirring.
If you can resist digging in right away, cook this ahead of time to give the flavors a chance to mellow. At serving time, re-warm carefully over low heat. This is wonderful as a main dish served over rice or noodles. Serves 2 to 3. --adapted from http://www.culinary.com/foodtext/mushroom/598.shtml (which is no longer a valid address)