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in a large pan, heat up a healthy splash of olive oil (medium high). add in the onion and garlic, saute until fragrant, anywhere from 5-10 minutes, you're not aiming to caramelize it, though if it does, don't freak out, it just adds another layer of flavor. *season with salt* add in the mushrooms and saute. the mushrooms will brown and release a lot of liquid. don't be alarmed. at this point, boil noodles according to package instructions dd in the white wine and scrape the bottom of the pan to get all the good brown bits. next, add in the dijon mustard and healthy splash of worchestershire sauce. allow the mixture to reduce down, scraping the pan periodically. spoon the flour over the mushrooms, minimum 1 tablespoon, or up to 2 tablespoons. stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. slowly add in the water or stock, liquid amount at your discretion, depending on how saucy you it to be. allow for the mixture and flour to warm though and thicken. add in the yogurt and paprika, stir until fully incorporated. by this point, the noodles should be done. the dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms. garnish with parsley and more paprika.
serve.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends