Friday, February 10, 2012

Mushroom Strogabeth

I had a lot of fun making this healthy and easy dish.  Sorry for the silly name. Couldn't help myself.  I looked at a lot of different recipes and decided on this combination. Definitely excited to use some of my dried shittake mushrooms. 
1 small package of portabello mushrooms, sliced
2 cups of dried shittake mushrooms 
reserved water from dried mushrooms
4 cloves of garlic, minced
1 sweet onion, diced
1 package of wide egg noodles
1/2 cup of dry white wine
1 cup of low fat sour cream
2 tbs of extra virgin olive oil
a pinch of dried thyme
salt and pepper to taste
2 tbs of Worcestershire sauce
1 cup of fresh flat leaf parsley, chopped
In a bowl, add dried mushrooms, fill to the top with hot water. Let sit for at least 10 minutes. 
Start boiling the water for the egg noodles.
In a large deep skillet, saute onion, garlic, and thyme on low/medium heat with oil until soft. Add the shittake and portabello mushrooms. Continue to saute for about 10 minutes. Add wine, water from the shittake mushrooms, Add Worcestershire sauce and sour cream. Mix and lower heat to low. Salt and pepper to taste. Be careful to not add too much salt. Worcestershire sauce is salty.
Add the noodles and parsley and toss. Cover with tin foil on the stove with the heat on low or off.
Serve with a side dish of sauted spinach or a salad. Feel free to use organic egg noodles. 

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