If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/2-3/4 cup milk, to make it as thick or thin as you like
2 tablespoons soy sauce or soy paste
Kosher salt & pepper
3/4 pound cooked pasta
1/4 cup grated Parmesan cheese
Parsley for garnish
Directions
Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown
Put in a teaspoon more oil, then the garlic and stir until fragrant
Add minute – then the vermouth, and wait until mostly evaporated
Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper
Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out
Plate, top with a little more Parmesan, parsley and sliced steak
