Wednesday, March 30, 2005
2 ounces soy steak cut into strips
1 Portabella mushroom cut into strips
1 small onion chopped
8 ounces bow tie pasta
2 ounces good Merlot
1 dried bay leaf
1 Tbls spicy yellow mustard
1 tsp mushroom concentrate
4 ounces water
1 Tbls olive tapinade
1/2 tsp dried parsley
1/2 Tbls dried basil
sea salt and fresh ground black pepper to taste
Cook the pasta el dente in salted water. Sauté soy steak and mushroom strips with onion for 3 minutes in a hot pan, add the remaining ingredients, cover and reduce to simmer for twenty minutes.
Drain, add the pasta, recover and continue to simmer covered until ready to serve.
Serve with a mustard greens, salad vinaigrette and soy feta cheese.
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