Serve this lighter, meatless version of the classic dish over buttered egg noodles along with a green salad.

Ingredients:

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/2 cup Vidalia onion, diced

4 cloves garlic

Salt and cracked black pepper, to taste

2 tablespoons fresh rosemary, oregano, and thyme, chopped

8 ounces baby bellas, cleaned and sliced

1/4 cup plain yogurt

1/2 cup beef stock

1/4 cup dry red wine such as pinot noir

2 teaspoons all-purpose flour

To prepare:

Add butter and olive oil to a large saucepan over medium-low heat

Stir in onions and garlic and season with salt and pepper. Saute onions and garlic until the onions become fragrant and translucent, about 5-10 minutes. Add rosemary, oregano and thyme.

Add in mushrooms and saute until the mushrooms are slightly browned, stirring occasionally

Add yogurt and beef stock to the pan, stirring until the yogurt is fully incorporated. Add in red wine. Let the sauce simmer for about 5 minutes, stirring occasionally. Be sure not to let the sauce come to a boil. If the sauce begins to boil, turn down the heat.

Remove about 2 tablespoons of cooking liquid into a cup and stir in flour until dissolved. Add more cooking liquid or stock if needed. Dissolving the flour before adding it to the heat ensures that you will have a lump-free sauce. Add flour mixture back to the pan and simmer until sauce is thickened.

Season again with salt and cracked black pepper, to taste.

Makes: 4 servings