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Tuesday, May 12, 2009

Creamy button mushroom/ roasted red pepper pasta sauce

This makes about4-5 servings. I always forget to take pictures so again sorry for the quality. My family raved about this dish!
The dish before adding the milk.

The above picture was only 1/3 of a cup of what was left because I forgot to take a picture of the cream sauce alone!! Why don't I remember these things!!
1 & 1/2 cups of plain soy milk (or milk of your choosing)
1 tab of cornstarch
8 ounces (1/2 pound) of button mushrooms sliced in half or left partly whole
1 jar of roasted red peppers
2 -3 tab of ( jar )dried red TOMATOES packed in oil
1/4 cup dry white wine
1/8 to1/4 cup of basil water (*see below in this post--optional but adds a lot of flavor)
extra cornstarch
fresh basil (a few large leaves chopped finely)
fresh oregano (3 large sprigs-remove the leaves from the 3 large stems-about 2 tab fresh?)
sea salt & pepper
Nutritional yeast (optional)

Mix the milk and 1 tab cornstarch and set aside.

In large non-stick or iron skillet spritzed with olive oil saute the mushrooms, roasted red peppers and 2-3 tab of sun dried tomatoes with some of the oil. Saute about 5 minutes on medium heat. Add the basil water and allow to simmer for a few minutes. Sprinkle the mushrooms lightly with a bit of cornstarch. Add the wine--the liquid will thicken. Add the basil, oregano, salt and pepper. Add the soy milk that has the cornstarch in it---heat while stirring . It should thicken fairly quickly. (you can add nutritional yeast if desired) Serve over pasta

*BASIL WATER---take 1 cup of boiling water and 1 cup of tightly packed basil leaves --mix and let steep in frig about 24 hours. Remove the leaves and you have a very flavorful water for cooking or to add to your drinks.

1 comment:

Eowyn said...

looks splendid. i'll have to remember to try it