1 package sliced mushrooms (I use porcini)
1 medium onion (finely chopped)
4 cloves garlic (minced)
3 tablespoons olive oil
regular or whole wheat egg less noodles
3-4 tablespoons whole wheat flour or cornstarch
1 cup veggie broth
1 cup soymilk of your choice (I use light soy half/half)
herbs of your choice (rosemary, thyme, sage, fresh parsley)
salt and pepper
about 1 tablespoon brown sauce (vegan Worcestershire or vegan gravy master)
In a large skillet saute the chopped mushrooms, onion and garlic until lightly golden.5-7 minutes.
Add the flour and combine for 2 minutes.
In a pot of boiling water and salt add noodles. Under cook them about 2 minutes, they go into the sauce later.
To the mushroom mixture add broth and spices, gravy master and milk.
Let simmer for 5-10 minutes. If needed to be thicker add more flour combined with some of the cooking liquid separately.
Drain and rinse noodles and add.
I sliced a veggie burger and placed on top with a side of grilled asparagus. I garnished this dish with fresh parsley and grated vegan cheese. Enjoy