Mushroom Fideuà

• Vegan

• Produce

  • 1 Bay leaf
  • 2 cloves Garlic
  • 1 1/2 tsp Mushroom
  • 250 g Mushrooms, mixed
  • 1 Onion, small
  • 2 Tomatoes

• Canned Goods

  • 2 cups Vegetable stock

• Condiments

  • 1 1/2 tsp Soy sauce

• Pasta & Grains

  • 225 g Fideua or angel hair noodles

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on cilantroandcitronella.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 2 tomatoes, diced
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 1 1/2 teaspoons mushroom powder (see above, and its optional)
• 1 1/2 teaspoons soy sauce
• 225 grams (8 oz) fideuà or angel hair noodles
• 250 grams (9 oz) mixed mushrooms (I used an Asian mix of shiitake, shimeji, and oyster)

Directions

• Heat oil in a 30 cm (12-inch) wide paella or oven-safe frying pan over medium-low heat. Sauté the onions until translucent, about 10 minutes. Add the garlic and bay leaf and continue to sauté for 5 minutes. Add the tomatoes and simmer, stirring occasionally, until the tomatoes are broken down and thick, about 20 minutes.
• Meanwhile, in a medium-sized pot, combine the vegetable stock, white wine, mushroom powder and soy sauce. Place over low heat and allow to warm gently.
• Add the mushrooms to the tomatoes and sauté the mushrooms until they have reduced in size and the liquid they released has evaporated. Preheat the oven to 180° Celsius (350° Fahrenheit).
• Add the noodles to the pan and toast lightly until they begin to brown slightly, about 3-4 minutes. Add enough of the warm vegetable stock mixture to just cover the noodles, you may have some stock left over. Leave the noodles on a very low simmer until most of the liquid is absorbed and the noodles are almost tender or al dente, do not stir it while it cooks. If you feel the dish is becoming too dry before the noodles are tender, add any remaining stock. You still want to have a little liquid left in the pan before placing it in the oven, as it will continue to cook there.
• Place the entire pan in the oven and allow to bake until the top layer of noodles is crispy and any remaining liquid is absorbed, about 10-15 minutes. Watch it closely so that it doesn’t burn. The final dish should be crispy on top and creamy in the middle. The bottom layer should be slightly burnt and stick to the pan. Serve with alioli

Nutrition