Egg Noodles with Mushrooms

Servings: Two


  • 8 oz mushrooms
  • 1 teaspoon coconut oil
  • 2 cloves garlic, chopped
  • 3/4 - 1 cup vegetable broth
  • 1 - 2 tablespoons Bragg Liquid Aminos
  • 2 tablespoon sherry, not cooking sherry
  • 1/4 cup of soy cream
  • 1/2 teaspoon arrow root
  • Egg noodles for two, prepared per package instructions
  • 4 tablespoons of freshly grated parmeson cheese

Clean mushrooms with a brush.  Half the small mushrooms and quarter the large ones.

Place coconut oil in a non-stick pan on medium high heat.  Add garlic and saute until it softens.  Add mushrooms and turn heat on high.  Keep watch on the mushrooms, turning every minute or so. Continue to cook mushrooms on high heat for a couple of minutes.  Add vegetable broth, a tablespoon or two of Braggs and sherry.  Continue to saute uncovered on high (or medium high) to reduce liquid. Turn pan down to medium low heat.

Combine soy cream and arrowroot.  Pour this on the mushrooms and quickly stir to thicken.  Remove from the heat.  

Combine egg noodles with mushrooms and sauce and sprinkle with grated parmesan cheese.