Notes: Neither one of us cared for this. It had to much of a vinegar taste. I don’t know if it’s the recipe, or I measured wrong. I’d like to try it again tweaking it a little or a different recipe altogether.

Ingredients:
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccine noodles

Instructions:
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.

Source: The Engine 2 Diet book