Portabella Pot Pie with Crumb Crust

[Guest guest]

Portabella Pot Pie with Crumb Crust

 

8 ounces flat, wide egg noodles or fettuccini

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1 6-ounce package sliced portabella caps

1 teaspoon salt

1 teaspoon sugar

1 tablespoon soy sauce

1/2 teaspoon dried savory

2 teaspoons cornstarch mixed with 1/4 cup cold water

2 cups dried bread crumbs

1/2 cup grated parmesan cheese

1 tablespoon melted butter

 

Preheat the oven to 450 degrees. Fill a large pot half full of water. Salt the

water, bring to a boil, and add the noodles. Cook until done. About 10 minutes.

Drain and mix with a little oil.

While the noodles are cooking, place the olive oil in a large skillet over

medium heat. Add the onion and sauté until slightly browned, 2 to 3 minutes.

Add 1/2 cup of water and the mushrooms, cover, and simmer for 10 to 12 minutes,

until the mushrooms have given off a considerable amount of liquid.

Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes. Add

the cornstarch mixture and stir until thickened. Combine with the noodles and

mix well.

Place the mushroom mixture in a shallow baking dish, cover evenly with the

crumbs, and top with the cheese. Drizzle with butter and place in the oven for

5 minutes before serving. Serves 4.

 

 

 

 

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[Guest guest]

I have never met pasta that I did ot like, and I love portabellas. I will make

this one within a couple days. I sounds absolutely wonderful. Thank you Abby!

Katie

 

 

by <abby5587 wrote:

Portabella Pot Pie with Crumb Crust

 

8 ounces flat, wide egg noodles or fettuccini

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1 6-ounce package sliced portabella caps

1 teaspoon salt

1 teaspoon sugar

1 tablespoon soy sauce

1/2 teaspoon dried savory

2 teaspoons cornstarch mixed with 1/4 cup cold water

2 cups dried bread crumbs

1/2 cup grated parmesan cheese

1 tablespoon melted butter

 

Preheat the oven to 450 degrees. Fill a large pot half full of water. Salt the

water, bring to a boil, and add the noodles. Cook until done. About 10 minutes.

Drain and mix with a little oil.

While the noodles are cooking, place the olive oil in a large skillet over

medium heat. Add the onion and sauté until slightly browned, 2 to 3 minutes. Add

1/2 cup of water and the mushrooms, cover, and simmer for 10 to 12 minutes,

until the mushrooms have given off a considerable amount of liquid.

Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes. Add

the cornstarch mixture and stir until thickened. Combine with the noodles and

mix well.

Place the mushroom mixture in a shallow baking dish, cover evenly with the

crumbs, and top with the cheese. Drizzle with butter and place in the oven for 5

minutes before serving. Serves 4.

 

 

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[Guest guest]

I couldn't wait to try this, but the store did not have any fresh

portabellas, so I substituted dried and reconstituted shitaki. I was

so very, very good. Carnivore husband liked it, too.

Katie