About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot

    Shallot

  • Egg Noodles

    Egg Noodles

  • Butter

    Butter

  • Poppy Seeds

    Poppy Seeds

  • Ground Nutmeg

    Ground Nutmeg

  • Sour Cream

    Sour Cream

  • Chives

    Chives

  • Parsley

    Parsley

METHOD

1
Place a saucepan over high heat. Fill half full with about 6 cups water. Stir in 1 teaspoon kosher salt. This is your noodle cooking water.
2
MISE EN PLACE • Discard tough mushroom stems. Thinly slice caps. • Peel, halve and thinly slice shallots. • Thinly slice chives. • Pick and chop parsley leaves.
3
• When water boils, add egg noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 6-8 minutes. • Reserve 1/2 cup cooking liquid. Drain noodles.
4
While noodles cook: • Place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil is hot, add mushrooms. Cook without disturbing 3 minutes. • Stir and cook until golden, 3-4 minutes more. • Add shallot. Cook, stirring continuously, until they start to turn translucent, 2-3 minutes. Set aside.
5
• 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. Stir in sour cream, chives and parsley. Season to taste with kosher salt and pepper.
6
• Adjust sauce consistency as desired with a splash of water. • Divide between 2 bowls, and enjoy!

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