Pennsylvania Pasta with Crimini
Egg noodles are the heart and soul of Pennsylvania Dutch cooking. They are not as
prevalent as pasta is in the Italian kitchen, but that is because the Pennsylvania Dutch
have an equal fondness for potatoes. Egg noodles are almost always served as a side dish
with meat, but can be used as universally as their pasta cousins.
Ingredients:
- 3 tablespoons butter
- 1/3 cup chopped onion
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon lemon juice
- ¼ cup dry red wine
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ pound fresh crimini, sliced
- 5 ounces dried egg noodles
- 1 ½ tablespoons cornstarch, mixed with 1/3 cup cold water
Preparation:
Melt the butter in a skillet and add the onion. Sauté over medium-high heat until the
onion is just translucent, 1 to 2 minutes. Stop the cooking by adding ½ cup water to the
skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the
mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer
for 30 minutes.
Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles
and cook until just slightly firm. Drain.
While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat
until thickened. Place the noodles on a serving dish and spoon the mushrooms and sauce
over. This dish can be reheated very successfully.
Serves 4
Suggested wine: Chaddsford Stargazer Chardonnay
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