Low-Fat Creamy Mushroom Sauce (with some full fat cookies for dessert)

I realized today that the most precious things in life are those which you teach yourself. I am elated to say that I am finally getting better at plant-based cooking. My meal tonight blew me away. A key indicator that I am growing in this passion is I can take a recipe without ever trying it, modify it and have it turn out great! I took the Creamy Mushroom Fettuccine recipe from Isa Chandra Moskowitz’s Appetite for Reduction and switched it up a bit. It’s pretty healthy and with my alterations it may be even healthier (I didn’t use the processed soup she recommends, instead I just used soy milk). The recipe makes 4 servings and per her ingredients for one serving is about 310 cal, 3.5g fat, 5g fiber, 12g protein, 500mg sodium, and vitamins A and C with Calcium and Iron too!

To be fair, I created a nice balance by making some very naughty cookies. The recipe follows below. I hope you enjoy these as much as I did!

Low-Fat Creamy Mushroom Sauce

  • 1 tsp oil
  • 1 small onion, chopped
  • 10 oz portobellos, chopped
  • 1/2 tsp salt
  • pepper
  • 1 1/2 tsp thyme (dried)
  • 1/2 c white wine (I used Moscato, which was a risk because it’s very sweet, but it worked!)
  • 2 c plain soy milk
  • 2 tbls arrowroot powder (cornstarch would work just fine too)
  • 2 tsp balsamic vinegar (I think I’d omit this next time)
  • 1 tbls soy parmesan cheese (optional, I thought it brought a great flavor though)

1. Saute onions until they are soft

2. Add mushrooms

3. Add wine and let cook down for several minutes

4. Whisk arrowroot into soy milk

5. Once wine liquid has reduced, add soy/arrowroot mixture

6. Once thickened, add in balsamic. Stir. Then sprinkle soy parmesan. Stir and let it all sit together for a few minutes

7. Serve over brown rice or noodles. I added some Gardein beefless burgers to it which was the most perfect add-in ever

8. Don’t forget about dessert!!!! ……………






Chocolate Banana Oatmeal Cookies (modified from VegWeb)

  • 1 c flour
  • 1 1/4 c oats
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2/3 c brown sugar
  • 2/3 c white sugar
  • 1/2 c cocoa powder
  • 1 banana
  • 1 tbls vanilla (Trader Joe’s Bourbon Vanilla rocks!!)
  • 3/4 c vegetable oil

Hold up. Before you go through with this recipe, SERIOUSLY reduce the sugars and oil. Especially the oil. It was gushing from the mix as I formed the balls. Ewwww. If you want to fatten them up, then fine, leave the oil, but it’s totally not necessary. After reading the comments on Veg Web a few added more flour, reduced sugars, added a banana and reduced oils. Okay now for the steps!

1. Mix dry together

2. Mix wet separately (mash banana, add vanilla, then quickly stir in oil)

3. Add went into dry

4. Roll into little balls

5. Bake at 350 F for 8-10 min


2 responses

  1. And here I was, just wondering what I should do with my portobello mushrooms! I made this for lunch (using it more as a guideline than recipe…I’m awful at following recipes), but it was pretty fantastic. I’ll definitely try it again. Thanks for sharin’!

  2. Pingback: 30 Minute Comfort Food | thevegway

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