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.
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccini noodles
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.
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