Ingredients:
16-ounce/450g package fettuccine
1/2 cup finely chopped onion
1/4 cup white wine
2 garlic cloves, chopped finely
2 1/2 cups fresh, frozen or canned mushrooms, thinly sliced
1 1/2 tablespoons soy sauce
1 vegetable bouillon cube
1/4 cup buckwheat flour
1 cup boiling water
Salt and pepper
1/2 cup finely chopped onion
1/4 cup white wine
2 garlic cloves, chopped finely
2 1/2 cups fresh, frozen or canned mushrooms, thinly sliced
1 1/2 tablespoons soy sauce
1 vegetable bouillon cube
1/4 cup buckwheat flour
1 cup boiling water
Salt and pepper
Recipe:
1. Cook pasta in boiling salt water until tender but firm.
2. Drain and keep warm.
3. Saute onion in wine until soft.
4. Add garlic, chopped mushrooms, soy sauce and bouillon cube.
5. Cook until mushrooms are tender.
6. Mix in the flour and blend well.
7. Take pan off heat and slowly stir in the boiling water.
8. Return to heat and bring to a boil, stirring continuously.
9. Simmer gently until mixture thickens.
10. Season with salt and pepper.
2. Drain and keep warm.
3. Saute onion in wine until soft.
4. Add garlic, chopped mushrooms, soy sauce and bouillon cube.
5. Cook until mushrooms are tender.
6. Mix in the flour and blend well.
7. Take pan off heat and slowly stir in the boiling water.
8. Return to heat and bring to a boil, stirring continuously.
9. Simmer gently until mixture thickens.
10. Season with salt and pepper.
Serves:
4 to 5