Published on May 22nd, 2013 | by Nottingham Drinker0
Yield: 4 servings
1 tablespoon butter
1 tablespoon olive oil
1 small sweet onion, chopped
2 cloves garlic minced
1 pound mushrooms, sliced (I use a mix of creminis and shiitakes)
1 tablespoon Worcestershire sauce
1/4 cup white wine
2 tablespoons flour
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 cup stock (vegetable, chicken, or beef – your choice, it’s all good)
1 teaspoon fish sauce (optional)
1/2 cup sour cream
1 tablespoon parsley, chopped
salt and freshly ground black pepper to taste
12 ounces egg noodles
Heat butter and oil over medium in a large skillet until butter begins to melt. Add onions and saute until soft, about 5 minutes. Add garlic and a pinch of salt and stir until garlic is fragrant. Add the mushrooms and Worcestershire sauce, stirring well to coat. Cover and cook until mushrooms are soft and have released their juices, about 10 minutes.
Uncover, add the white wine to deglaze the pan, along with another pinch of salt, and continue cooking until much of the liquid has evaporated. Add flour and stir to coat. Add the tomato paste, smoked paprika and another pinch of salt. Mix well.
Start the water boiling in a separate large pot for the egg noodles. Salt the water well. (“Salty as the ocean,” as Anne Burrell would say). Add the noodles when the water boils and cook to package directions.
Add the stock 1/4 cup at a time. You want the sauce to be creamy, slightly thin, but definitely not soupy. You might not use the entire one cup. Stir in the fish sauce, if using. Reduce heat to low-simmer, and allow to heat gently while the noodles cook.
Five minutes before you’re ready to serve, add the sour cream, stirring throughly to mix. Do one final tasting for salt and pepper (adjust if necessary). Top with parsley, and spoon over the noodles.