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Parve
Easy
40 Minutes
Diets 
Hearty mushrooms in a creamy sauce tossed with buttery egg noodles
1 (12-ounce) package Manischewitz Wide Egg Noodles
2 tablespoons Earth Balance or olive oil
8 ounces portobello mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cubes Gefen Frozen Garlic
1/2 teaspoon dried ground thyme
2 teaspoons flour
1 cup water or vegetable broth
1 cup Gefen Oat Milk or non-dairy milk (pea protein or soy)
2 teaspoons Dijon mustard
scallions, sliced for garnish
parsley, chopped, for garnish
Cook noodles according to the package directions. Drain, and then transfer to your serving dish.
Meanwhile, in a large pan, heat the butter or oil. Sauté the mushrooms over medium-high heat for two minutes. Add salt, pepper, and the garlic to the pan and sauté for one to two minutes. Add in the thyme and flour and stir until all the mushrooms are coated in the flour.
Pour in the water or vegetable broth, non-dairy milk, and Dijon mustard. Stir for another two minutes or more until the mixture comes up to a boil and thickens.
Remove from the stove and pour into drained noodles. Mix thoroughly and season with salt and pepper to taste. Garnish with parsley and scallions.
Sponsored by Manischewitz
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Great side dish! Crowd pleaser!