I adapted this recipe from the VegCooking section of Peta.com 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.
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!
Ingredients
2 tablespoons Earth Balance buttery spread
12 ounces of mushrooms (I used a combo of white &
cremini; but your choice)
1 large clove of garlic, minced
1 tablespoon all purpose flour
1 1/4 cups unsweetened soy milk
1 teaspoon minced fresh thyme (or 1 tbs fresh parsley)
Juice of 1/2 lemon (I cheated, used bottled, was fine)
1/4 cup white wine
Salt & Pepper to taste
12 ounces soba noodles
Preparation
1. Melt 1 tbs of the Earth Balance in a saute pan.
2. Add mushrooms & garlic stirring until the mushrooms are dark and reduced.
3. Set the mushrooms aside.
4. In the same pan, melt the second tbs of Earth Balance and stir in the flour.
5. Cook stirring for about a minute, making a roux to thicken your sauce.
6. Slowly add the soy milk, stirring until it is smooth and thickened.
7. Add the mushrooms, lemon juice, thyme, salt, & pepper
8. Add a 1/4 cup of white wine.
9. And cook until reduced and sauce has a pleasant consistency
10. Divide the cooked soba noodles into bowls
11. Ladle the sauce over soba noodles.
12. Garnish with sprigs of fresh thyme if you like.
13. Enjoy!
Credit: Foodista