Wild Cream of Mushroom Egg Noodle Bake

By HeatherS

Ingredients

• CREAM OF MUSHROOM SAUCE
• 1 tablespoon extra-virgin olive oil (EV00) (once around the pan)
• 2 tablespoons unsalted butter
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or broth
• 1 cup whole milk or cream
• 1/4 teaspoon freshly grated or ground nutmeg
• Salt and freshly ground black pepper
• CASSEROLE
• 2 tablespoons EVOO (twice around the pan)
• 1 shallot, thinly sliced
• 2 portobello mushroom caps, halved and thinly sliced
• 1/2 pound fresh mixed wild mushrooms, such as shiitakes, oysters, and wood-ears, stems trimmed and caps thinly sliced
• 1 tablespoon fresh thyme leaves, finely chopped (from 4 sprigs)
• Salt and freshly ground black pepper
• 1/3 cup dry white wine (eyeball it), or more stock
• 1 pound extra-wide egg noodles
• 1 to 2 tablespoons unsalted butter, softened
• 3/4 pound Gruyere or Emmentaler cheese, shredded
• 3 tablespoons chopped fresh chives
• (12 to 15 chives)

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Bring a large pot of water to a boil for the egg noddles.

To make the mushroom sauce, heat a medium sauce pot over medium heat. Add the EVOO and the butter. When the butter melts, add the chopped button mushrooms and cook for 5 minutes, until just tender. Sprin- kle in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a bubble, then stir in the whole milk. Reduce the heat to low and gently simmer. Season the sauce with nutmeg, salt, and pepper.

To make the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots and mushrooms. Cook the mushrooms for 8 minutes, or until tender. Season with the thyme, salt, and pepper, and deglaze the pan with the wine or a little stock. Reduce the heat to medium low and let the liquid cook off.

Preheat the broiler to high.

Vhile the mushrooms cook, drop the egg noodles into the boiling water, salt the water, and cook the noodles al dente, with a bite to them. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
Lightly coat a casserole dish with the softened butter, then transfer the cream of mushroom noodles to the dish and top with the mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at the edges. Garnish with chives and serve.

NOW TRY.. Chicken Divan and Egg Noodle Bake

OMIT
Both kinds of mushrooms

ADD
1 pound broccoli florets
1 pound chicken tenders, diced

Prepare the sauce and noodles as directed.
Cook the broccoli florets in salted boiling water for 5 minutes, then drain and reserve.
repare the casserole ingredients as in the master recipe, adding the chicken after the shallots have cooked for one minute. Cook until lightly browned all over and firm, 6 to 7 minutes. Add the wine and stir to deglaze the pan.
Toss the noodles with the sauce. Transfer to the buttered casserole dish and top with chicken and broccoli. Proceed as in the original recipe.

THEN TRY... Super Mashers with Chicken Cordon Hash

OMIT
Shallot
Unsalted butter
Both kinds of mushrooms

SWAP
4 medium Idaho potatoes, peeled and cut into chunks, for the egg noodles

ADD
1 pound ham steak
1 pound chicken breast cutlets

Prepare the sauce as directed in the master recipe,
Boil the potatoes until tender and return to the hot pot. Mash with the prepared sauce and salt and pepper.

While the potatoes cook, heat a nonstick skillet over medium-high heat. Add t tablespoon of the EVOO, then add the ham steak and cook for 3 minutes on each side to warm through. Remove the ham to a plate and add another tablespoon of the EVOO and the chicken to the pan. Season with salt and pepper and cook for 3 minutes on each side. Add the wine to the pan and deglaze it, then cook off the liquid. Cut the chicken and ham into thin strips. Sprinkle with chopped thyme leaves.

Pile the mashers onto heat-proof plates and top with ham and chicken strips and some shredded cheese. Place under the broiler just long enough to melt and lightly brown the cheese. Garnish with the chives.