Servings: 4
Preparation: 10 minutes
Cooking time: 20 minutes
Ingredients
- 1 onion, chopped
- 1 L (4 cups) mixed mushrooms, chopped
- 500 ml (2 cups) firm tofu, torn into pieces (optional)
- 60 ml (4 tbsp) butter
- 2 cloves garlic, chopped
- 5 ml (1 tsp) Provençal herbs mix
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) balsamic vinegar
- 250 ml (1 cup) veal stock
- 125 ml (1/2 cup) cream
- Long or short pasta, for 4 servings
- Grated Parmesan cheese, to taste
- Salt and pepper, to taste
Preparation
- In a pot of boiling, salted water, cook the pasta according to the package instructions.
- Drain the pasta and reserve a little of the cooking water.
- In a hot skillet over medium heat, cook the onion, mushrooms, and tofu (if using) in the butter until the mushrooms are golden, the water from the vegetation has evaporated, and the tofu is lightly colored.
- Add the garlic, herbes de Provence, soy sauce, balsamic vinegar, mix and cook for 1 minute.
- Add the veal stock and reduce by half.
- Stir in the cream and simmer for a few minutes until the sauce thickens.
- Add the cooked pasta, toss to coat, and add a little pasta cooking water if necessary to adjust the sauce's texture. Check the seasoning.
- Serve warm, garnished with grated Parmesan cheese.
