Recipe Instructions:
Ingredients
1 ounce dried sliced shiitake mushrooms (about 1 cup)
1 ½ cups boiling water
8 ounces uncooked wide homestyle egg noodles (about 6 cups)
2 tablespoons unsalted butter
1 pound fresh cremini mushrooms, thinly sliced (about 4 cups)
1 (7 ounce) package sliced fresh exotic mushrooms (about 4 cups)
½ cup finely chopped white onion (from 1 small onion)
1 tablespoon finely chopped garlic (about 3 medium garlic cloves)
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh tarragon
2 tablespoons all-purpose flour
1 ½ cups unsalted vegetable stock
1 tablespoon whole-grain Dijon mustard
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup reduced-fat sour cream
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
Directions
Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.
Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.
Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.
