Active time: 16 minutes Total time: 40 minutes
This meat-free version of the homey classic gains rich depth of flavor from meaty and robust dried porcini mushrooms — and a spoonful of white miso lends savory umami. A combination of thinly sliced white mushrooms and thicker-sliced portobellos offers great variety in texture, shape and size. Pro tip: Dried mushrooms are notoriously gritty, so be sure to rinse them first.
- 1/2 ounce (14g) dried porcini mushrooms
- 1 cup (237ml) hot water
- 7 ounces (200g) uncooked wide egg noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup (58g) shallots, finely chopped
- 3 cloves garlic, minced
- 6 ounces (170g) portobello mushroom caps, cut into 1/2-inch thick slices
- 8 ounces (227g) white mushrooms, cut into 1/4-inch thick slices
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (355ml) low-sodium vegetable broth
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon white miso
- 1/2 cup (113g) light sour cream
Place porcini mushrooms in a sieve and rinse well under cold water. In a small bowl, combine porcini and hot water. Let stand 20 minutes.
Cook noodles according to package directions; drain and keep warm.
Meanwhile, heat a large skillet over medium-high heat. Add butter and oil and swirl until butter melts. Add shallots and garlic; sauté 2 minutes. Add portobello; sauté 2 minutes. Add white mushrooms and thyme; sauté until all mushrooms are tender and the liquid has evaporated about 6 minutes. Stir in salt and pepper and remove the mixture from the pan.
Remove the porcini from the soaking liquid with a slotted spoon, reserving the liquid. Finely chop porcini and add to the sautéed mushroom mixture. Pour out 3/4 cup soaking liquid, stopping before any grit at bottom of bowl reaches the measuring cup. (If you have more than 3/4 cup soaking liquid, discard the rest; if you have less, add water to equal 3/4 cup.)
Whisk together soaking liquid and miso in a skillet over medium-high heat. In a medium bowl, whisk together broth and flour and add to skillet. Cook until thickened, whisking constantly, about 1 minute. Remove pan from heat and whisk in sour cream. Stir in mushroom mixture and noodles. Garnish with additional thyme.
Serves: 4 | Serving Size: About 1 1/2 cups
Nutrition (per serving): Calories: 351; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Cholesterol: 66mg; Sodium: 466mg; Carbohydrate: 50g; Dietary Fiber: 5g; Sugar: 4g; Protein 13g
Nutrition Bonus: Potassium: 347mg; Iron: 15%; Vitamin A: 12%; Vitamin C: 6%; Calcium: 11%