Instructions: Heat butter in large skillet. Saute mushrooms. While mushrooms are cooking, place grits, bouillon and 1 cup sour cream in blender or food processor and blend or beat until creamy. Add garlic powder and tamari, blending thoroughly.

Thin with sour cream to desired consistency. When mushrooms are soft, pour sour cream mixture into skillet. Stir to mix. Let mixture heat slightly.

Toss with noodles and sprinkle with paprika.

Serves 6.

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