About the Dish

8 ounces Mushrooms
1-2 ounces Shallot
4 ounces Egg Noodles
1 pat Butter
1 teaspoon Poppy Seeds
1/2 teaspoon Ground Nutmeg
2 packets Sour Cream
6 small Chives
1 sprig Parsley
Per Serving
Calories 402
Total Fat 19 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 6 g
Cholesterol 88 mg
Sodium 74 mg
Total Carbohydrates 48 g
Dietary Fiber 4 g
Sugar 5 g
Protein 13 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Slice mushrooms. Peel, halve and thinly slice shallots. Thinly slice chives. Pick and chop parsley leaves.
Fill a saucepan about 2/3 full with water, add 1 teaspoon kosher salt and place over high heat. This is your noodle cooking water.
While the water comes to a boil, place a large sauté pan over high heat. Add cooking oil. When oil begins shimmering, add mushrooms. Cook 3-4 minutes without disturbing; stir and cook 3-4 minutes more. Add shallots and cook, stirring continuously, 2-3 minutes. Remove from heat and set aside.
When the water comes to a rapid boil, add egg noodles while stirring to prevent them from sticking. Boil 6-8 minutes, or until tender but not mushy. Carefully remove 1/2 cup of the cooking liquid and set aside. Drain noodles in a colander but do not rinse.
Return mushroom pan to medium heat. Add noodles, butter, reserved pasta cooking liquid, poppy seeds and nutmeg to mushrooms. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from heat, and stir in sour cream, chives and parsley. Season to taste with salt and pepper.
If the noodles have absorbed all of the sauce, you can add a splash of water to the dish just before serving to get it back to a creamy consistency. Divide between 2 bowls. Enjoy!