From "Levana Cooks Dairy-Free!" The book suggests using buckwheat noodles or rice noodles in place of the pasta for a less starchy dish, or just for variety.
- 1 lb linguine or 1 lb fettuccine pasta, boiled and drained
- 1⁄2 cup cooking water, reserved
- 1⁄2 cup extra virgin olive oil
- 6 garlic cloves
- 1 medium onion, quartered
- 4 medium shallots, quartered
- 2 tablespoons sugar
- 1 lb shiitake mushroom caps, only, sliced
- 1 lb portabella mushroom, stems and caps, sliced
- 1 cup dry sherry
- salt & freshly ground black pepper
- 1 sprig fresh tarragon, chopped (or 1 t dry)
- 3 sprigs fresh thyme leaves, only (or 1 t dry)
- 3 tablespoons tapioca flour
- 1 cup soymilk
- Heat the oil in a large, heavy skillet. In a food processor, finely grind the garlic. Ad the onion and shallots and grind coarsely. Add the ground mixture to the hot oil, and saute until translucent. Add the sugar and saute one more minute, until the mixture caramelizes. Add all the mushrooms and saute until most liquids evaporate. Add the sherry, salt and pepper, tarragon and thyme, and cook 5 more minutes.
- Whisk the tapioca flour with the milk in a little bowl until smooth, and add to the skillet. Cook 2-3 more minutes. Add the boiled pasta and heat the whole dish through. If necessary, thin with some of the reserved noodle cooking water (wheat and buckwheat noodles will absorb more liquid than rice noodles). Serve hot.