Mushroom Noodle Casserole

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Mushroom Noodle Casserole

 

6 oz. small elbow macaroni pasta

8 oz. fresh mushrooms, washed/stemmed(save

stems)/diced small

1 tsp olive oil

2 shallots, peeled & minced

1 T dry sherry (optional)

1 tsp Worcestershire sauce, vegetarian

1 tsp light soy sauce

2 cups water (for sauce)

1 T vegetable broth powder

1 1/2 cups pureed firm tofu (1 pkg.)

3 T white miso

2 T sesame tahini

1/4 tsp salt

1/8 tsp freshly ground black pepper

2 T bread crumbs

Canola oil cooking spray

 

Preheat oven to 350°. Bring a large pot of salted

water to a boil and cook macaroni according to

directions on package for al dente. Drain and rinse

macaroni. In a heavy saute pan, cook mushrooms with

olive oil, shallots, sherry, Worcestershire sauce and

soy sauce. Cook for 5-6 minutes and add to macaroni.

In a small saucepan, boil the 2 cups of water with

mushroom stems and broth powder. Simmer for about 8

minutes, drain stems and reserve water. In the

container of a blender, combine the reserved water,

tofu, miso, tahini, salt and pepper. Blend well. Add

to noodles and mushrooms. Coat a 9 " or 10 " round

casserole dish with cooking spray, fill with macaroni

mixture. Sprinkle with bread crumbs. Bake for 20-25

minutes or until heated through and the crumbs are

golden.

 

~Raye~

 

 

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