INGREDIENTS
1 lb
Baby bella portobello mushrooms
1/2 cup
Flat-leaf parsley
4
Garlic cloves, large
2
Shallots, large
2 cups
Vegetable broth
12 oz
Pasta noodles
1/2 cup
Chickpea / garbanzo flour
1
Salt and pepper
2 tbsp
Olive oil
2 cups
1% milk
1/4 cup
White wine or dry sherry