Quick and Easy Rice Noodles and Mushroom Sauce

Want a quick and delicious side dish that goes well with everything from beef to poultry?

Try this fast and amazing GF rice noodle dish. I am a big texture person and from time to time find that a lot of gluten-free foods have the same consistency.

So, when I want to spice things up a bit I love to make this very fast and easy dish that is perfect on a crisp, cool evening. It really doesn’t get easier than this and the end result is truly something special.

Give it a go and let me know what you think.

Here is what you will need:

1 package thin or thick rice noodles depending on your preference (I use A Taste of Thai brand noodles) 1 large package white mushrooms 1 large package Shitake mushrooms 1 large package/bunch Enoki mushrooms 1 large package baby Portobello mushrooms 1 small can sliced water chestnuts ¼-½ cup chopped garlic (if you like garlic go for the ½ if not adjust to taste) Pinch of salt Pinch of fresh cracked back pepper Extra virgin olive oil

Let’s get prepping:

Before you start prepping the fungi, get the rice noodles going. The Taste of Thai brand is super simple and you basically just cover them with boiling water and walk away. Next clean and trim all of your mushrooms. I recommend using a mushroom brush vs. washing as the ‘shrooms will absorb the water like a sponge. Once clean, slice all of the mushrooms into strips (with the exception of the Enoki – these will just be broken up).

Let’s get cooking:

In a medium to large pot add just enough olive oil to cover the bottom of the pan over medium heat. Add your chopped garlic. Let the garlic cook for a bit being careful not to burn as this will make your sauce bitter. Next toss in all of the mushrooms and reduce the heat just a bit. Let it all simmer together. The mushrooms will release their natural water helping to create a fantastic sauce but it takes time and a lower heat – so patience my friends. After about 15 minutes or so you should have a wonderful mushroom sauce. Add a pinch of salt and fresh pepper to taste. At this point you could also add 2 pats of butter for a super rich sauce if you like. Once your noodles are soft, drain and add to the pot containing the mushrooms. Stir so that all of the noodles get a shower of sauce and serve while hot.

Note: This dish re-heats quite nicely the next day in a 325 degree oven. Just be sure to re-heat in a covered dish.

Variations: Try adding a few slices of good imported prosciutto into the mix. Or for a spicy taste of the East try mixing in some chili garlic sauce (my favorite is from Lee Kum Kee). This mushroom base is extremely versatile.