2 T. olive oil
4 T. non-dairy butter
1/2 onion, diced finely
1 pound mushrooms, sliced
1/3 c. white wine
2 tsp fresh thyme
1/4 plus 1/8 c. brown rice flour
1/8 c. cornstarch or other thickener, optional
2 c. chicken broth
1 c. non-dairy milk, unsweetened
2 c. cooked, shredded or diced chicken
1 c. cheese (Use Parmesan if you can. I added in Daiya cheddar cheese to each bowl of leftovers. In this case, you need some sort of cheese. My husband used a pizza cheese blend in his bowl and liked it.)
1 pound noodles (I used HEB gluten free spiral noodles)
Begin boiling water for the noodles. Meanwhile, heat olive oil in a large skillet. Add onions and cook until translucent. Add a dash of salt. Stir in mushrooms, wine, and thyme and another dash of salt and pepper and cook uncovered for about 8 minutes. Remove mixture to a bowl or plate.
Now it’s time for the roux. Melt the “butter” in the skillet over medium low heat. Add in the brown rice flour and continue whisking while cooking for two minutes. Add the chicken broth while continuing to mix. Pour in the milk and continue to whisk while cooking on medium low heat for 5 minutes. It should begin to thicken. If you want it to be thicker, add 1/8 c. cornstarch.
Add the mushroom mixture back in along with the chicken and whatever cheese you are using (or you can have each person add their cheese later if some can have dairy and some can’t.) Cook for another 4 minutes.
When noodles are cooked, drain them and add them to the mixture. Serve with additional cheese, salt, and pepper available for people to season at will.