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Use whatever kind of noodles you want.
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Whole wheat egg noodles.
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Or gluten-free egg noodles.
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Or, I suppose, just regular ol egg noodles!
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Whatever you choose, make sure they are cooked and ready for this sauce!
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!
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Now what?
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Well...
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Start with the portobello mushrooms.
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Turn them so the stem is up, and gently pull off the stem.
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Toss it.
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Next, the brown skin on the top of the mushroom can be gently peeled off.
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Please do this too.
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Cut up the mushroom.
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Aim for mouth-sized pieces.
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Put these to the side.
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Have your shallots ready.
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Put a sauce pan on the stove on medium-high heat.
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Warm the butter up until its foamy.
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Add shallots; cook until tender.
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Add the mushrooms.
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Cook.
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You will notice that the mushrooms soak up all the tasty butter.
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This is when you need to add that wine!!!
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And then stand nice and close and breathe in one of my favourite smells.
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Mmm.
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Ok. Now you can add the thyme and black pepper.
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Cook down the wine until the pan is almost dry.
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Push the mushrooms to the sides of the pan, making a little well.
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Into the well, put the cream cheese and sour cream.
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Stir it up, getting it nice and warm.
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Once soft and melty, stir in the mushrooms.
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Cook this and make it all hot and bubbly.
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However, dont boil it.
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Never a good idea.
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Ok, so hopefully by now youve tasted it and decided whether or not it needs more salt.
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Once its adjusted accordingly, toss it on some of that pasta youve cooked, and EAT EAT EAT!!!
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And then I really expect you to tell me how good this is.
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Good news: it reheats very well.
