CREAMED SPINACH AND MUSHROOM NOODLES
Sautéed mushrooms combined with Kalamata olives and spinach, and cooked in a creamy white wine garlic sauce. Tossed with spinach noodles and served with fresh tomato slices drizzled with white wine vinegar!
Makes 10 servings
2 T. margarine
2 T. extra virgin olive oil
3/4 lb. fresh mushrooms, diced into 3/8 inch cubes
1 heaping T. mashed fresh garlic
1/2 c. semi-dry white wine
20 Kalamata black olives; remove pits and slice meats lengthwise into 4ths
3 T. liquid from olives
1/2 c. sliced scallion, white and green part
1 t. poultry seasoning
16 oz. pkg. frozen cut spinach, thawed
3 c. nondairy liquid creamer
3 T. flour
2 Vegetarian Vegetable Bouillon Cubes by Knorr
salt and black pepper
10 oz. pkg. Creamette Spinach Ribbons (or comparable spinach noodles that are short, thin and narrow)
fresh tomato slices drizzled with white wine vinegar
In large pot, over medium-high heat, melt margarine with oil. Add mushrooms; salt and saute till soft and golden browned.
Reduce heat to medium-low; add garlic, wine, olives and olive liquid, scallion and poultry seasoning. Stir well, then add thawed spinach. Stir; salt and pepper to taste; cover and cook for about 5 minutes.
In jar with tight-fitting lid combine 1/2 c. of the nondairy creamer with 3 T. of flour. Shake well till thoroughly blended.
Add remaining 2-1/2 c. nondairy creamer to spinach. Add bouillon cubes and mash them till dissolved. Heat to very hot, then add liquid flour, stirring continuously till thickened. Salt and pepper to taste.
Add couple shakes of nutmeg; stir and remove from heat.
Meanwhile, cook spinach noodles in salted, boiling water till tender. Drain; rinse briefly under cold water and drain again.
Reheat spinach sauce to very hot; add noodles; stir well and serve.
Place a couple of slices of tomato drizzled with white wine vinegar to the side of each serving as garnish.
Notes: Cook mushrooms thoroughly before adding the other ingredients; soft throughout is what you want.