Creamy Mushrooms Over Soba Noodles (Vegan)
By: Rosanne Braslow
Published: Friday, February 19, 2010 - 5:31am

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!

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!