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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Saute the onion in the butter or oil until it is soft and
translucent. Add the mushrooms and continue to saute until they are
just cooked through. Remove from heat. In a blender or food
processor, combine the cornstarch, yogurt, tofu, tamari or soy sauce,
sherry and dry mustard,and blend until smooth. Transfer to top of
double boiler. Add the mushrooms and onion and stir over simmering
water until the sauce thickens and is heated through, about 15
minutes. Be sure to have the heat on low or the mixture will
separate. Stir in the dill and sprinkle with the paprika. Serve
immediately over the egg noodles. Serves 4-6
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