Sequestration Meal #133

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.


  1. 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.

    1. This 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!

  2. Yum! I'm always a fan of more sauce, too!


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