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Creamed Chicken Mushroom in Noodles

From
THE WILD VEGETARIAN COOKBOOK
This French treatment features the chicken mushroom at its best, and won’t raise anybody's cholesterol level. Use the youngest, top-quality chicken mushrooms, because older ones won’t become tender when you sauté them.
Rooster—Clipart
4 cups homemade noodles or commercial noodles
1/4 olive oil
2 cups very young, tender, chicken mushroom, sliced
4 cloves of garlic, chopped
1 onion, chopped

SAUCE INGREDIENTS

2 cups vegetable stock or water
1/2 cup silken tofu, drained
2 tbs. red wine
2 tbs. Bragg’s liquid amino’s or tamari soy sauce
2 tbs. arrowroot or kudzu
2 tbs. lecithin granules
1 tsp. thyme, ground
1 tsp. tarragon, ground
1 tsp. sage, ground
1/2 tsp. black pepper, ground

OTHER INGREDIENTS

2 medium tomatoes, sliced
1/2 cup tofu grated cheese

1. Boil the homemade noodles 5 minutes in rapidly boiling, salted water with a dash of oil. If you’re using commercial noodles, cook 2 minutes less than they direct you to.

2. Drain in a colander and lower the colander into a bowl of cold water to halt cooking.

3. Meanwhile, sauté the chicken mushroom, garlic, and onion in the olive oil 10 minutes.

4. Blend the sauce ingredients in a blender and stir into the sautéed ingredients with the tomatoes.

5. Bring to a boil, stirring often, reduce the heat to low, cover, and simmer 5 minutes.

6. Drain the noodles again and place in an oiled casserole dish.

7. Top with the mushroom mixture.

8. Sprinkle with the cheese substitute.

9. Bake 35 minutes in a preheated 350° F oven. Serve hot.

Serves 6

Preparation Time: 35 minutes

Baking Time: 35 minutes

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