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 We created this
dish as the remnants of Hurricane Ivan were passing through the
Providence area in September 2004.
Servings: 2
Preparation Time: 5 minutes
Start to Finish Time: 30 minutes
15 Sep 04
A large screen on St. Simon's Island, Ga.,
broadcasts Hurricane Ivan maps from The Weather Channel to
passersby's
Ingredients:
1 package (~ 6 oz) sliced shitake
mushrooms pre-washed
1 tablespoon butter
1 can reduced-sodium cream of mushroom
condensed soup
1/2 cup white wine
1/4 cup sherry (we used Dry Sack Medium)
1 teaspoon fresh rosemary (or 1/4
teaspoon dry crushed rosemary), finely chopped
1/2 package egg noodles, yolk-free
coarse salt, to taste, for
pasta water
1/2 red Portuguese pepper, seeds removed (or any mild red
pepper), chopped
ground black pepper, to
taste
hot Hungarian paprika, to
taste
1 tablespoon parsley, chopped
Directions:
- Cook the egg noodles according to package directions until al
dente. Be sure to add some salt to the water before cooking.
- Sauté the mushrooms over medium-high heat in a deep sauté pan
until some of the moisture is removed.
- Add the butter and sauté another minute or two. Add the cream
of mushroom soup, rosemary, white wine and sherry. Cook at medium
low heat for another 5-10 minutes.
- Add the cooked pasta to the mushroom mixture; then add the
Portuguese pepper, black pepper, and paprika. Continue to cook on
medium low heat for a couple of minutes until spices are absorbed.
- Plate and top with the parsley.
Recommended wine: “Rodney Strong” Merlot vintage 2000
Serving Ideas: Steamed spinach with truffle vinegar is a delicious
accompaniment.
Click here for this recipe
in PDF format
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