Wild Mushroom Stew on Noodles Recipe

Name: Wild Mushroom Stew on Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried wild mushrooms; 1/4 cup olive oil; 3 onions, cut in half and thinly sliced; 2 cups dry red or white wine; 1 cinnamon stick; 1 teaspoon coriander seeds, crushed; 2 bay leaves; 2 tablespoons all-purpose flour; 3 cups water; Salt to taste; 1/2 cup Greek-style yogurt or sour cream; 1 pound fettuccine or linguine noodles, cooked just before serving; 1/4 cup chopped fresh parsley

Servings: persons

3 ounces dried wild mushrooms
1/4 cup olive oil
3 onions, cut in half and thinly sliced
2 cups dry red or white wine
1 cinnamon stick
1 teaspoon coriander seeds, crushed
2 bay leaves
2 tablespoons all-purpose flour
3 cups water
Salt to taste
1/2 cup Greek-style yogurt or sour cream
1 pound fettuccine or linguine noodles, cooked just before serving
1/4 cup chopped fresh parsley

1
Rinse the dried mushrooms, then soak them in a medium bowl in 2 to 3 cups of water for 30 minutes.
2
Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
3
In a large saute pan, heat the olive oil and saute the onions over medium-high heat until beginning to brown, 5 to 7 minutes.
4
Add the wine and continue to cook for another 5 to 7 minutes, or until some of the wine evaporates.
5
Transfer the onions to the slow cooker insert.
6
Add the mushrooms, cinnamon stick, crushed coriander seeds, and bay leaves, then sprinkle the flour over all and mix in.
7
Add the water and stir to combine.
8
Cover and cook on low for about 8 hours, or until the sauce is thick and savory.
9
Add plenty of salt to taste.
10
Carefully stir in the yogurt just before serving.
11
Spoon over freshly cooked noodles, sprinkle with the chopped parsley, and serve.
12
Id probably choose either a Greek or a Cotes de Provence rose, or a young, medium-bodied, fruity red wine with this one.

740

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces dried wild mushrooms, 1/4 cup olive oil, 3 onions, cut in half and thinly sliced, 2 cups dry red or white wine, and more.

Yes, Wild Mushroom Stew on Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Stew on Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions