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Wednesday, August 26, 2009

Creamy Mushrooms over Soba Noodles

I adapted this recipe from the VegCooking section of because my parsley is gone to seed and I was drinking white wine and didn't have the recommended pasta... you know how it goes.

Creamy Mushrooms over Soba Noodles

2 tbs Earth Balance buttery spread
8-12 oz of mushrooms (I used a combo of white &
cremini; but your choice)
1 large clove of garlic, minced
1 tbs all purpose flour
1 & 1/4 c unsweetened soy milk
1 tsp minced fresh thyme (or 1 tbs fresh parsley)
Juice of 1/2 lemon (I cheated, used bottled, was fine)
1/4 c white wine
Salt & Pepper to taste

Melt the Earth Balance in a saute pan, add
mushrooms & garlic stirring until the mushrooms
are dark and reduced. Set the mushrooms aside.

In the same pan, melt the second tbs of Earth Balance
and stir in the flour. Cook stirring for about a minute,
making a roux to thicken your sauce. Slowly add the
soy milk, stirring until it is smooth and thickened.

Add the mushrooms, lemon juice, thyme, salt, &
pepper. Add about a 1/4 cup of white wine and
and cook until reduced and sauce has a pleasant

This is all somewhat imprecise, but a testament to
the flexibility in cooking, life, and the universe
at large.

I ladled the sauce over soba noodles... but use the pasta
of your choice. Over toast would work. I sprinkled
tabasco and nutritional yeast on top at the end,
but it really didn't need it. I do that with everything.

There's even a photo that becomes more delicious
looking when you click on it!

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