Ingredients
Scale
- Approximately 2 lbs Portabello mushrooms, sliced
- 1 oz of dried porcini mushrooms, powdered
- 1/2 cup white (or orange) wine
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 12 oz (1 bag or box) of extra-wide egg noodles
- 4 tbsp butter
- 1 whole shallot, finely chopped
- 3 cloves of garlic, minced
- 2 sprigs of thyme
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil.
- Heat butter, garlic, and shallot over medium heat in a large pan until aromatic and lightly starting to brown.
- Once your pot of water is boiling, add your egg noodles and cook according to instructions on the package.
- Add portabello mushrooms to the pan and cook while stirring regularly for about 7 minutes or until they are all soft and browned.
- While the mushrooms are cooking, blend dried porcini mushrooms into a fine powder. Add the powder to the pan and stir until evenly dispersed.
- Add wine to the pan and allow the alcohol to cook off for a couple of minutes. Stir regularly to prevent anything from sticking to the pan.
- Pour the wine, heavy cream, and sour cream into the pan along with the sprigs of thyme. Stir consistently to incorporate everything together. Allow the thyme to infuse and the sauce to thicken.
- Season with salt and pepper to taste.
- Add in your cooked egg noodles and toss to coat.
- Serve with a chilled orange wine.
Notes
- All-purpose flour can be used in place of powdered porcini mushrooms (use half the amount listed above if using flour).
- Optional: Add 2 tsp of truffle oil at the end and toss to disperse evenly. In this case, I’d pair this dish with a Barbera d’Asti red wine from Italy.