This recipe is simplicity itself. But it’s deeply satisfying and just rich enough. And guess what? It’s vegetarian too.
serves 4
Ingredients
- 3 tablespoon unsalted butter
- 2 shallots, minced
- 3 clove garlic, peeled and minced
- 1 tablespoon thyme leaves, minced
- 1 teaspoon salt, plus more as needed
- ½ teaspoon freshly cracked black pepper, plus more as needed
- 1 teaspoon dry mustard
- 1 tablespoon worcestershire sauce
- 1½ pound assorted mushrooms, such as shitake, cremini & baby bellas, cut into bite size pieces
- ½ cup vegetable broth
- ½ cup dry white vermouth
- 1 pound wide cut egg noodles
- 1 cup sour cream
- 2 tablespoon parsley leaves, chopped
Directions
Melt 2 tablespoons butter in a large dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine.
Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. Add the broth and wine, and continue to cook, stirring occasionally, for 30 minutes he broth will be slightly reduced.
While the mushrooms are cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, then put them back into the same warm pot you cooked them in. Add the remaining butter and stir to coat lightly in butter.
When ready to serve, stir the sour cream into the mushroom mixture and gently Season to taste with more salt and pepper, if necessary. Toss the mushroom mixture with the warm buttered noodles. Garnish with parsley. Serve immediately.
My mouth is watering! What a perfect treat for Fathers Day…
ok, (a) i have this book and have made several sammies from it — FAB-YOU-LESS!!! (b) will be making more of said sandwiches to post on my blog this summer © head-over-heels in LOVE w/Fat Tire beer and (d) i really do think that when i get to SoCal, you should invite me to your house to have this sandwich …
OK, Seriously…That sammie is screaming my name. 🙂
Oh my, this looks fab. I love sandwiches and could eat them at every meal, and this one seems right up my alley — especially because of the horseradish! Love this. Nice job.
Cruel = looking at this on an empty stomach at lunchtime. Looks so good
The best sandwiches have been ruined by the wrong roll. You got it right here. And, who doesn’t love a short rib sandwich.
This sandwich is spot on and well thought out from the flavor profiles to the assembly. Braising short ribs is worth the effort, and while I usually prepare them for an entree meal, I’ll be rethinking that notion. Your photograph is a mouth-watering revelation…bravo!
Knowing how good Fat Tire is… I can only imagine how wonderfully it blends with the short ribs. What a fantastic idea, Greg!
Gotta love a good sandwich! Who doesn’t?
You are killing me with this one. Braised short ribs made portable? Must have.
Amazing sandwich Greg. I made a short rib sandwich several months ago; it seemed like a lot of effort for a stupid sandwich…until the beef was done and the sandwich was made and the results elicited an Oh MY! Was absolutely worth the effort.
I’m not a big beer drinker but do find I enjoy Fat Tire; there is such a difference in taste with beers from smaller breweries. I can’t deny that part of it might be some Colorado pride in the little kid doing good.
sandwich, I must say. Of course, ale-braised short ribs like these would taste great served just about anyway you can imagine, but I love how you’ve elevated our lunch-time staple the sandwich, by using them here. FAB — S
As I have to work later several days in the week, my husband is left to tend to the cooking, which gives me shudders (he is not horrible, but he is prone to putting together a marinade made of every single ingredient we have in the pantry and fridge:)
So we decided to have a sandwich night once a week, much to the delight of the kids.
There are sandwiches and sandwiches, and your recipe is THE sandwich. I look at the ingredients and method, and I know that husband would not be allowed anywhere near the kitchen that day:)
Braised short ribs? Pickled veggies? Beer? I know it sounds crazy to some to spend so much time cooking for a sandwich, but it really looks good:)
I absolutely adore New Belgium! My husband and I visit their brewery in Fort Collins, CO every summer and are never disappointed. I love your take on using Fat Tire for this sandwich. Fantastic!
Depending on the quality of the bread and what you stuff inside, I’m starting to think sandwiches may just be the perfect meal. Love the idea of pickled vegetables for acid and to balance the fat of the beef and cheese.
Fat Tire Ale is my preference for making my beer cheese soup, which would go well with this awesome sandwich of yours, Greg. Want to share?
As someone who does quite a bit of pondering about sandwiches, I must say I LOVE the sound of this one! I also love ‘wichcraft and the cookbook — so many mouthwatering ideas to try.