After my good experience with the Whole Meal Potato Salad, I was eager to try more recipes from
Claire's Classic American Vegetarian Cooking (1999). This is her Noodles and Mushrooms in a Creamy Sherry Sauce, which absolutely did not disappoint! I think when I make this again I'll make more sauce because I really wanted this to be saucier, but that's my only complaint. This is a basic white sauce made from soy milk with shallots and mushrooms. It is seasoned with sherry, nutmeg, and cayenne pepper. I've never regretted putting sherry in anything, but I also rarely think of it if it doesn't turn up in a recipe on its own.
This looks so good! I often find that US recipes tend to have a higher pasta:sauce ratio than I would like, I prefer things on the saucier side.
ReplyDeleteThis is ironic, since supposedly we Americans cook pasta all wrong (so say the Italians, and certain Americans who think that because Italians do a thing we must do that thing) and drown it in sauce!
DeleteYum! I'm always a fan of more sauce, too!
ReplyDeleteI usually err the other way--too much sauce--myself.
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