Ingredients:

  • 1.5 lbs mixed mushrooms (Cremini, Shiitake, or Oyster), sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 1 large shallot, finely diced
  • 3 garlic cloves, minced
  • 2 cups low-sodium vegetable broth
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 0.5 cup low-fat creme fraiche or Greek yogurt
  • 1 tbsp smoked paprika
  • 0.25 cup fresh parsley, chopped
  • 10 oz whole wheat egg noodles
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the mushrooms. Slice the mixed mushrooms into 1/4 inch thick pieces. Note: Uniform thickness ensures they all finish browning at the same time.
  2. Sear in batches. Heat 1 tbsp oil in a large skillet over medium high heat and add half the mushrooms. Cook 4 minutes until golden and crackling without stirring too much.
  3. Finish the mushrooms. Remove the first batch, add the remaining oil and mushrooms, and repeat the process. Cook 4 minutes until edges are crisp.
  4. Sauté the aromatics. Lower the heat to medium and add the diced shallot and minced garlic to the pan. Cook 2 minutes until translucent and fragrant.
  5. Toast the spice. Stir in the smoked paprika, salt, and pepper. Cook 30 seconds until the oil turns bright red.
  6. Deglaze the pan. Pour in the vegetable broth, Worcestershire sauce, and Dijon mustard. Simmer 5 minutes until the liquid reduces by a third.
  7. Boil the noodles. While the sauce simmers, cook the whole wheat egg noodles in a separate pot of salted water according to package directions. Cook until al dente.
  8. Incorporate the cream. Remove the skillet from heat and stir in the creme fraiche. Note: Adding cream off heat prevents the sauce from breaking or curdling.
  9. Combine and coat. Add the cooked mushrooms and drained noodles back into the skillet. Toss 1 minute until every noodle is velvety and coated.
  10. Garnish and serve. Top with fresh chopped parsley and an extra crack of black pepper. Serve immediately while steaming.