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About the Dish

  • Canola Oil

    Canola Oil

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot

    Shallot

  • Butter

    Butter

  • All Purpose Flour

    All Purpose Flour

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Egg Noodles

    Egg Noodles

  • Parsley

    Parsley

METHOD

1
Prepare your mis en place: Wash and roughly chop the mushrooms. Peel, halve, and thinly slice the shallot. Wash and roughly chop the parsley.
2
Place 3 cups water in a medium saucepot. Add 1 tablespoon salt, and place on high heat. This is your pea and pasta cooking water. While it comes to a boil, proceed to the mushroom gravy.
3
Make the mushroom gravy: Place a large sauté pan over medium-high heat, and add the oil. When the oil is shimmering, add the mushrooms and cook, while stirring, 4-5 minutes. Add the shallot and cook another 2 minutes. Turn the heat down to medium-low, and add the butter. When the butter melts, add the flour, and stir well to dissolve. Stir in the Bragg’s, nutritional yeast, bouillon cube, and 1 cup water. Keep stirring the mixture until it starts to simmer; cook 4-5 minutes, then remove from heat.
4
When the cooking water comes to a boil, add the noodles. Cook 5 minutes, then add the peas and cook 2-3 minutes more, or until both the peas and noodles are tender. Drain the pasta and peas, and add directly to the pan of mushroom gravy. Add the parsley and mix thoroughly.
5
Taste and adjust the seasoning with pepper and additional salt as needed. Divide the mixture onto two plates and enjoy!