I make this all the time, and it's really good! Even my meat-loving husband loves this recipe. It's much easier than it looks--just a little multi-tasking involved. I made it up for the most part, with a little bit of help from an old Pennsylvania Dutch cookbook I have. I think this may actually be a "tetrazzini", but it's good no matter what you call it! Note: if you'd like to make this with real meat, feel free to substitute away! Don't forget to drain your ground beef after cooking it, if that's what you choose.
1/2 oz dried flavorful mushrooms like porcini (use fresh if you can find them!!)
1/2 bag wide egg noodles
1 bag Morningstar Farms Griller Crumbles (or Boca equivalent)
1 shallot (or about 1/4 cup onion, or less), diced finely
1 small/medium clove garlic
3 Tbl. butter
about 1 cup frozen peas (whatever looks good when you're pouring it)
8 oz. sour cream
Put a large pot of water on to boil. Salt the water generously when it comes to a boil, just before adding noodles.
Resuscitate mushrooms by immersing in a bowl of very hot tap water for
about 5-10 minutes, or until soft (not soggy). Drain, rinse any grit
off them, and squeeze water out. Chop and set aside. (I dice these
finely so they aren't chewy and noticeable, but you can cut them
however you'd like.) You can save the water for stock, or pour add it to the boiling water.
Melt the butter in a pan on medium-low. Saute the shallot and garlic
until they are lightly browned. Put butter and shallot/garlic aside in
a bowl. Use the saute pan to heat up the frozen Crumbles on medium
heat with a lid, stirring occasionally. When the Crumbles are heated,
mix in the mushrooms and cook until browned.
Meanwhile, boil the noodles until they're thoroughly cooked but not
soggy--this takes longer than normal pasta. Throw the peas in when the
noodles are almost cooked, so they'll be hot--they don't really need
to cook long. Strain when finished.
Transfer the noodles and peas back to the large pot. Pour the butter,
shallot and garlic over the noodles, then mix in the Crumbles mixture.
Stir in the sour cream. (I tend to buy the 16 oz tub of sour cream,
and sometimes it seems to need a little more than half. Use enough so
that it's creamy and everything is coated thoroughly.) Garnish with
freshly ground pepper.
This is enough for 2 people to share with some leftovers, but I would
double this recipe for 4-6 people. You can always adjust the
ingredient quantities to your tastes, since I don't really measure
anything when I'm cooking this. It would be good with more mushrooms too, if you have them.
[No Meat Magnet courtesy of Sick on Sin]