3 cups sliced mushrooms
1 cup chopped onion
1/2 tsp crushed black peppercorns
1 cup vegetable broth
1/2 cup evaporated skim milk (I'm using soy milk)
1 tbsp flour
2 tbsp sherry or white wine
1 tbsp Dijon mustard
2 cups hot cooked pasta
Saute mushrooms, onions, and peppercorns till veggies are tender, 4-5 minutes. Stir in broth, bring to boil. Reduce heat, cover, and simmer 20 minutes. Stir together milk and flour, add to skillet, and cook until thickened, then cook 2 minutes longer. Stir in sherry and mustard, and serve over hot pasta. Serves 2.
This has a reasonably heavy mustard flavor. If you're not the biggest fan of dijon mustard, consider decreasing the mustard to taste, and adding herbs as desired. When I make it tonight, for example, I'm going to decrease the mustard to 1tsp, and season it with thyme and rosemary.
(As a side note, this recipe is totally saving my butt tonight. The boyfriend won't eat pasta, and there isn't enough chicken for the 2 of us, so I'm making the sauce, and he can have it with his chicken, and I can have it with my pasta. Voila! I bet it would be tasty over other veggies or potatoes, too.)