Gluten Free Brown Rice Noodles with Wild Mushroom Sauce
Prep time: 
Cook time: 
Total time: 
  • ½ ounce dried porcini mushrooms
  • 1 teaspoon olive oil
  • ½ shallot, thinly sliced
  • 1 clove garlic, minced
  • 1½ pounds wild mushrooms, cleaned
  • 1 teaspoon picked fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon Madeira wine
  • 1 cup chicken stock
  • 1 package HAppy Pho Brown Rice Noodles with Shiitake Mushroom
  • 6 ounces baby spinach
  1. Place the porcini mushrooms in a small bowl, add ¾ cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.
  2. Place the wok over high heat; add olive oil. When hot, add shallot and garlic; saute 1 minute. Add the reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt, and pepper; cook, stirring continuously, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and chicken stock; cook until liquid is reduced by half, about 4 minutes. Remove from heat.
  3. Meanwhile bring a pot of water to boil. add pasta; cook al dente. Drain; add to mushroom sauce with spinach. stir until combined and spinach is wilted.
  4. ENJOY!
Recipe by Star Anise Foods at