Creamy Mushrooms Over Soba Noodles (Vegan)

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://heyvegan.blogspot.com/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

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 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!

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About

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!

Yield:

4 servings

Added:

February 19, 2010

Creator:

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