Egg Noodles with Wild Mushrooms and Spring Greens
April is the month when you may start to find local greens and wild mushrooms at your neighborhood farmers market or natural food store. It is always surprising how early in the season delicate lettuces and greens can be grown. Our local CSA starts to deliver more and more young tender spring greens to our natural food store, and this is the perfect time to enjoy them in your recipes. If you can find wild mushrooms, they’ll make this dish superb!
1 (12-ounce) package extra-wide egg noodles
1 teaspoon sea salt, plus more to taste
5 ounces mixed spring greens (about 2 cups)
2 tablespoons olive oil, plus more for drizzling
2 tablespoons all-purpose flour
3 cups sliced with wild mushrooms
1 large onion, thinly sliced
1 cup vegetable broth, homemade (see Tip, page 183) or store-bought
½ cup dry white wine
Freshly ground black pepper
½ cup shaved Parmesan cheese (optional)
1 In a medium pot, bring 6 cups of water to a boil over high heat. Add the egg noodles and 1 teaspoon salt, reduce the heat to keep the water at a low boil, and cook until the noodles are done, about 10 minutes (or cook according to the package directions). Drain the noodles and transfer to a large serving bowl. Stir in greens. Cover and let sit for 2 minutes.
2 Meanwhile, in a large skillet set over medium-low heat, combine the olive oil, flour, mushrooms, and onion. Cook, stirring, until the mushrooms and onion are soft and lightly browned, about 10 minutes. Slowly add the vegetable broth and white wine and cook, stirring constantly, until the mixture begins to thicken, 3 to 4 minutes. Season with salt and pepper, and remove the pan from the heat.
3 Pour the mushroom mixture over the noodles and greens and toss to coat. Drizzle with olive oil and top with shaved Parmesan.
Excerpted with permission. “Pure Food: Eat Clean with Seasonal, Plant-Based Recipes” by Veronica Bosgraaf. Published by Clarkson Potter, 2015. Photographs by Quentin Bacon.