Recipe - Porcini Mushroom Stroganoff

One half ounce Dried porcini mushrooms
1 pound Button mushrooms; thinly
cut or sliced up
1 tablespoon Olive oil
1 small Yellow onion; chopped
2 Cloves garlic; minced
12 ounce Fettuccine
2 tablespoon Unbleached flour
2 tablespoon Dry white wine
1 tablespoon Tomato paste
Three fourths cup Plain soy milk

Pour 1 cup very hot water over porcini mushrooms; cover and steep for
30 minutes.

Saute onion and garlic in oil over medium heat for about 1 minute. Then add
the button mushrooms. Cover and saute for 20 minutes, stirring
occasionally, until the mushrooms release their own liquid.

Preheat the oven to 350F. Remove the porcinis from the soaking liquid;
strain liquid through a coffee filter and set aside. Chop the porcinis and
add them to the skillet. Stir, and continue to cook, uncovered, over medium
heat for 5 minutes. Cook the pasta until al dente while you finish the
sauce.

Place One fourth cup of the reserved soaking liquid in a small jar with a
tightfitting lid. Add the flour and shake to dissolve. Stir this into the
skillet along with the remaining mushroom liquid, wine and tomato paste.
Continue to cook until the sauce thickens, stirring frequently, about 5
minutes. Stir in the soy milk and continue to cook for another minute or
two.

Drain the pasta and transfer it to a warmed serving bowl. Spoon the
mushroom mixture over the top and serve immediately.

From: Ellen C. ellen@elekta.com

Recipe by: The Vegan Gourmet, Susann GeiskopfHadler and Mindy Toomay

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Sep 7,
1999, converted by MM_Buster v2.0l.