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About the Dish

8 ounces Mixed Mushrooms
2 each Shallot
4 ounces Egg Noodles
1 pat Butter
1 teaspoon Poppy Seeds
1/2 teaspoon Ground Nutmeg
2 packets Sour Cream
6 each Chives
1 sprig Parsley
Per Serving
Calories 434
Total Fat 19 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 5 g
Cholesterol 133 mg
Sodium 305 mg
Total Carbohydrates 54 g
Dietary Fiber 8 g
Sugar 8 g
Protein 18 g
Chef Robert Lupo

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.


Fill a saucepan about 2/3 full with 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
Prepare your mise en place: Remove tough mushroom stems and discard; thinly slice tender stems and caps. Peel, halve and thinly slice shallots. Thinly slice chives. Pick and chop parsley leaves.
Place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil begins shimmering, add mushrooms. Cook 3-4 minutes without disturbing; stir and cook 3-4 minutes more. Add shallot and cook, stirring continuously, 2-3 minutes. Remove from heat, and set aside.
When the noodle cooking water comes to a rapid boil, add egg noodles, stirring to prevent them from sticking. Boil until tender but not mushy, 6-8 minutes. Carefully remove 1/2 cup cooking liquid, and set aside. Drain noodles in a colander, but do not rinse.
Return mushroom pan to medium heat. Add noodles, butter, poppy seeds, nutmeg and reserved pasta cooking liquid. 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 kosher 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!