YIELD: 24 SERVINGS 2 oz. olive oil 4 oz. diced onion 1 oz. minced garlic 3 lbs. button mushrooms, sliced 1 lb. cremini mushrooms, roughly chopped 2 oz. white wine 2 oz. tomato paste 3 ¾ cups plain soy milk 4 oz. all-purpose flour salt and pepper, as needed 2 lbs. whole-wheat fettucine, cooked ½ oz. fresh parsley, chopped 1. Heat oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the ...

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