Mushroom Stroganoff

1 large yellow onion, chopped
8-oz. crimini or other mushrooms, sliced
8-oz. white mushrooms, sliced
4 cloves garlic, minced
4 Tbsp. whole wheat flour
3 Tbsp. balsamic vinegar
1/2 cup low sodium vegetable broth
2 cups chopped kale
Thyme to taste
Simply Organic All-Purpose Seasoning and freshly ground
          black pepper to taste
16-oz. whole wheat fettuccine/rotini noodles, cooked

Cook the onion in a large skillet on high heat for 3 minutes.
Add the sliced mushrooms and garlic, and then cook until the
mushrooms begin to release their juices.

Sprinkle the flour over the mushrooms. Stir continuously with a
whisk or wooden spoon until the flour is evenly dissolved.

Add the vinegar and broth, stirring constantly until the sauce
thickens. Add kale and cook until wilted and tender. Add thyme,
all-purpose seasoning and pepper to taste.

Serve warm over cooked noodles.

Makes 3 to 4 servings.