Thursday, June 24, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004
1 leek cut in half and cleaned (as leeks grow they pick up a lot of soil)
1/2 lb button mushrooms, cleaned and sliced
2 tsp olive oil
2 tsp vegetable oil
3 cups water
1/3 Cup dry white wine
1 cup eggless egg noodles ("eggless" varieties are clearly marked on the package)
sea salt & white pepper to taste
2 Tbls soy Parmesan cheese
Cut the leeks into 1/2 " pieces. Slice the mushrooms.
Heat the olive and vegetable oil in a soup pot, sauté the leeks on high until they start to brown. Reduce heat by half and add the mushrooms. Cook covered until the mushrooms go limp, add the wine and cook uncovered until the alcohol is cooked off. Add the water and noodles, cover and cook the noodles aldente.
Season with salt and pepper. Garnish with slivers of leek and serve with grated Parmesan.