This is an old recipe that Liz has had for years and slipped it into the cookbook on a whim, but we’ve been getting a lot of wonderful feedback on this recipe! Try it for yourself and let us know your thoughts.
This was one of those comfort foods I used to love as a kid. My mom would make a huge pot of it (with beef and sour cream back then) and we’d eat it for a couple days. Now I make it with mushrooms in place of the meat but same old goodness and hug for the tummy. My mom would serve it over egg noodles but any wider noodle like linguini or fettuccini are fine too.
- 1 12-ounce package fettuccini or linguini
- 2/3 cup water
- 1 large chopped onion
- 2-3 cloves garlic, minced
- 6 cups fresh mushrooms – use a variety (cremini, oyster, shitake, button) and if they’re small enough leave them whole
- dash of cayenne
- 3 tablespoons white wine
- 3 tablespoons soy sauce
- 1 cup soy or nut milk
- 1 cup vegetable broth
- 2 tablespoons cornstarch mixed in 1 cup cold water
- fresh ground pepper
- fresh tarragon (or dried if you don’t have any available)
- Place the water, onions and garlic in a large pan and cook for 2-3 minutes.
- Add mushrooms and cook until they soften.
- Add all remaining ingredients, except for the cornstarch mixture. Mix well and cover.
- Cook over low heat for 20 minutes, stirring occasionally. Remove lid if too much liquid is accumulating from the mushrooms.
- While this simmers, cook the pasta according to directions on package.
- Slowly add cornstarch mixture to pan, stirring as you add it and stop when sauce is thickened to your desire. Discard any excess cornstarch mixture.
- Ideally the pasta is ready when the sauce is finishing. After draining the pasta transfer it back into the pot and spoon some of the sauce into the pasta coating it well so it doesn’t get sticky. Serve immediately with mushroom mixture over fettuccini.
- Garnish with tarragon.