Prepared egg noodles or Polenta – either premade in tubes at the grocers or prepare as directed from a package. You can also easily make from scratch. https://www.allrecipes.com/recipe/234933/how-to-make-perfect-polenta/
2tbsp.olive oil
2tbsp.butter
3cupsmushroomsI like a mix of crimini and shitake, remove stems and slice thin
1cupthinly sliced leeks or onion
1 ½tbsp.minced garlicabout 3 cloves
1tsp.each dried sagethyme, and rosemary
1tbsp.flour or flour substitute
1 ½cupschicken or vegetable broth
1tsp.Worchester sauce
1cupmilkdairy substitute, or for the decadent, ½ and ½
Salt and pepper to taste
Instructions
Heat the olive oil and butter until melted. Add leeks and sauté for 3 minutes, add mushrooms, garlic, herbs, salt, and pepper and sauté over medium heat until mushrooms are browned and cooked down. Sprinkle the flour over the mix and sauté until well incorporated. Pour in the broth slowly and stir until well blended. Bring to a boil and then reduce heat to a simmer. Cook until sauce is thick and reduced, about 15 minutes, stirring occasionally. Stir in the milk and heat through and reduce for a few minutes if runny. Serve over noodles or polenta.