Anything Milk can do...SOY CAN DO BETTER!

I have been meaning to try this for a long time....mushroom soy cream sauce! I figured that since i substitute soy milk for milk anyway, that perhaps it would taste good in a cream sauce as well. I looked to the internet to find clues as to how to achieve my creamy salvation. Some versions called for silken tofu blended and mixed with pasta (too complicated and too...blender-y) and others called for flour as a thickening agent (don't have that). So i decided that instead of milk or cream, i will just use soy milk. And what do ya know...it worked like a dream.

First i sauteed sliced crimini mushrooms in butter (Earth Balance Margarine of course), olive oil, and garlic. Then I added about a teaspoon of dried thyme leaves (because thyme goes GREAT with mushrooms). I added maybe a cup and a half of my unsweetened soy milk and reduced it until it coated the back of my spoon. Salt and Pepper and poured over my whole wheat fettucine and it was a WINNER. Preliminary testing indicates a GO.

Now that i am freshly back from the store, i will try to make it again with a more diverse pool of ingredients. I didn't really have much on hand at the time, but from what i can tell, it is pretty damn tasty.