One night while watching the Food Channel at the firehouse, we saw television chef Rachael Ray make a mushroom sauce with three types of mushrooms, shallots, fresh thyme, broth, and milk. She also sautéed several chicken breasts that she sliced and added to the mushrooms. This entree went over a heaping platter of orzo (rice-shaped pasta).
Rachael then served a romaine lettuce salad with a dressing that called for half a gallon of olive oil, which is considerably more than anyone should use.
Rachael also emphasized feeding your soul as well as your stomach, and that taking the time to make a homemade meal is always well worth the effort. On that point we heartily agree. So here we offer a plant-strong version of Rachael’s dish: a fabulous mushroom sauce over healthy noodles.