Gluten Free Brown Rice Noodles with Wild Mushroom Sauce

Gluten Free Brown Rice Noodles with Wild Mushroom Sauce

Gluten Free Brown Rice Noodles with Wild Mushroom Sauce
 
Prep time
Cook time
Total time
 
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Ingredients
  • 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
Instructions
  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!