- from Moosewood Cookbook, recipes from Moosewood Restaurant in Ithaca, NY
- I modified the ingredients to make it gluten-free by using GF tamari and GF noodles
- serves 6
- cook time = 1 hour
I. The Sauce
3 c. sour cream
1 1/2 c. plain yogurt
3 tbsp. dry, red wine
1 c. chopped onion
1/2 lb. chopped mushrooms
3/4 tsp. salt
1/4 tsp. dill weed
dash of gluten-free tamari sauce
dash of paprika
dash of black pepper
2 tbsp. butter
Saute onions and mushrooms in butter until onions are soft. Combine all ingredients in the top of a double boiler and heat gently about 30 minutes.
II. While the sauce simmers, steam 6 cups chopped, fresh vegetables. Highly recommended: broccoli, cauliflower, carrots, zucchini, celery, cabbage, peppers, or cherry tomatoes. *My family always cooks with broccoli, cauliflower, and carrots.
III. Cook 4 cups gluten-free noodles (normally egg noodles) in boiling, salted water until tender. Drain. Put noodles in soup bowls, then add vegetables, then add the sauce.
The Deliciousness Poses for a Beauty Shot
My Take on the Bake
This dish tastes heavenly. I love the fresh and unique flavor the dill, wine, and tamari gives the sauce. Seriously, even if you have to indulge yourself and make this dish with glutenous noodles, you NEED to try this at home! In fact, why don't you indulge yourself with gluten-free noodles, because I didn't even notice they weren't made of wheat! It could've been that they were smothered in sauce and veggies, but regardless this dish made me feel that I'd never even heard of celiac disease before!