Monday, October 12, 2009
Noodles With Mushrooms in Port and Sour Cream
Yeah, not health food. Cold weather comes (it snowed again this morning), my Ukrainian side takes over, and starts dousing mushrooms in sour cream. I can't help it, we just do stuff like that. Who wants potato vodka? Anyone?
Honestly, I didn't make much of an attempt at photographing it because...well, what could I possibly do to make it look less grey? You'll have to take my word for it-anything that contains 1/4 cup of butter, 1/2 a cup of sour cream and a pound of mushrooms is going to be good.
You Will Need:
For the Noodles:
3 egg yolks plus 1 whole egg (I used extra large eggs)
3 tablespoons cold water
1 teaspoon salt
1 cup semolina flour
1-2 cups AP flour, plus extra for dredging
Beat the eggs and water until light. Adds the salt and semolina flour. Mix well. Add the AP flour slowly by hand until you have a very stiff dough. Knead a bit, then wrap in plastic and allow to relax at room temperature for twenty minutes or so.
Dredge in flour before rolling and again after cutting to prevent sticking. Dry out briefly on a rack before transferring to a bag. Keep refrigerated until ready to use. These noodles also freeze well.
For The Mushroom Sauce:
1 lb. mushrooms, trimmed
1 large onion, chopped
4 large cloves garlic, chopped
5 fresh sage leaves, torn
1 teaspoon dried thyme
1/4 cup unsalted butter
A generous splash of port.
1/2 cup sour cream (I used the full-fat kind)
Salt and pepper to taste
In a large pan, melt the butter over medium heat and add the onions, galric, mushrooms sage, thyme and salt and pepper. Cook until onions are soft, and mushrooms have given off most of their water. Add the port and increase the heat to high and burn off the remaining liquid. Reduce heat to very low and right before serving (when the noodles are cooked) stir in the sour cream and heat just until warmed through. Toss with noodles.