Friday, August 10, 2018

Delicious Onion Mushroom Pasta Recipe -- Gluten Free, Vegan, Frugal, and Easy

I'm obsessed with this most recent pasta creation of mine, and so is my family. It is absolutely delicious and east and it's creation came about completely by chance. I had intended to make a mushroom sauce with ginger and soy sauce, terriyaki style, but I was away and didn't have any ginger, so had to get creative. I knew that soy sauce and mustard made a terrific base for onion soup, so decided to play around with soy sauce, mustard, and onions, with the addition of the mushrooms. I had planned on serving that over pasta, but I ended up with so much liquid that I just cooked the pasta in the sauce, and I was in shock at just how amazing it tasted. It tasted so great that I ended up making two batches the same day because I realized the first wouldn't be enough because I wanted to devour it on the spot, and have since made it a few more times.

As written, the recipe is frugal, gluten free, vegan, dairy free, allergy friendly, nightshade free, and simply superb. You can add a protein like chopped cooked chicken or baked meatballs or even tempe or tofu cubes to make it a full meal.

I hope your family enjoys it as much as my family does.
P.S. You can also make this using a short cut: add some sauted mushrooms or a can of mushrooms to some leftover vegan onion soup and cook your pasta in that and you're good to go!

Delicious Onion Mushroom Pasta Recipe -- Gluten Free, Vegan, Frugal, and Easy

2 large onions
1/4 cup oil plus one table spoon (or as much as needed)
Approximately 1 tablespoon garlic powder (or to taste)
1-2 boxes packages mushrooms or one to two cans of chopped mushrooms
3/4 cup gluten free soy sauce or Bragg's liquid aminos
5 cups water
1 1/2-2 tablespoons Dijon mustard (or to taste)
2 tablespoons starch, either potato, corn, or tapioca (optional)
Salt to taste (optional)
1 package (12-14 ounces or 300-400 grams) wide rice noodles (or rice vermicelli, but I recommend the wide ones for this)

1. Grate the onions with the larger hole on the grater. Alternatively, you can mince them, but I like grating for this recipe as the onions end up disintegrating and making the sauce yummier and thicker, as well as make it more likely for my picky kids who refuse to eat onions that they can see agree to eat it. If grating the onions, squeeze out the liquid and set it aside.

2. Saute the onions in the oil, adding oil as needed. If using grated onions, wait for the onions to start to slightly brown.

3. Chop up mushrooms if using fresh, and add them to the onions. Saute until cooked.
4. Add the grated onion juice, garlic, soy sauce/liquid aminos, dijon mustard, and water, adjusting and adding salt to taste.

5. Bring to a boil.

6. If using starch, remove a little liquid from the pot, let it cool, and mix it with the starch to make a slurry, before adding it back to the pot and mixing it while cooking until thickened.

7. Add the rice noodles to the pan, making sure that it is completely submerged in liquid, and cover, with the fire off. If after ten minutes the noodles aren't completely softened (this depends on brand) heat on a very low flame for a few minutes until fully softened). Mix well to separate the noodles and combine with the mushrooms and sauce.

8. If adding protein, add now.

What is your favorite pasta dish? Are you a fan of mushrooms and onions? Does this look like a recipe you'd try? Any favorite recipes that you made up completely by chance? What was it?

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