Monday, October 5, 2015

Pennsylvania Dutch Egg Noodles with Italian Brown Mushrooms and Crème Fraîche

     Plain Simple Pennsylvania Dutch Style Cooking!     
     Pennsylvania Dutch Egg Noodles are wide ribbon noodles that are cut into 1" or 2" lengths.  These noodles usually have ruffled edges.  There usually is a large selection of Penn Dutch Egg Noodles at almost any grocery store.
     At home we usually served egg noodles with parsley butter or black pepper butter.  Sometimes we cooked these noodles with a Penn Dutch style chicken stew.
     A meatless dinner course is always a nice dietary option.  Mushrooms take the place of meat in many recipes, because mushrooms are a source of complex proteins.  I made today's pasta with small portobello mushrooms.  Portobello are also known as Italian Brown Mushrooms.  These field mushrooms have a rich mushroom flavor.
     Some produce clerks still label small portobello as crimini.  Shoppers were charged a higher price for crimini than portobello several years ago.  This turned out to be a deceptive marketing scheme and grocers are now required to not use the crimini name to justify a higher price for small portobello.
     Crème Fraîche is half soured cream.  In the old days, when I first started doing chef work, we would open cream containers and let them sit out in room temperature for a few hours.  Then we would refrigerate the cream till the next day.  The cream would be almost as thick as sour cream the next day and it had an authentic crème fraîche flavor.  The problem with this technique is possible contamination from airborne bacteria.
     The old crème fraîche making method has been replaced with a new safer method.  By simply mixing equal amounts of cream and sour cream together, you get crème fraîche that is much safer to eat.  The flavor is the same as making crème fraîche the old fashioned way.
     There are certain herbs and vegetables that go extremely well with creme fraiche.  Mushrooms are probably the best for creme fraiche.  This sauce is not rich or heavy like a stroganoff because no beef demi glace or mustard is added.  This is a nice comfortable egg noodle entrée that is perfect for a chilly day!
     Pennsylvania Dutch Egg Noodles with Italian Brown Mushrooms and Crème Fraîche: 
     This recipe yields 1 large portion.
     Just forget about the Italian words al dente when cooking Pennsylvania Dutch food.  Noodles and vegetables are always cooked soft and tender!  Fully cooked meats are also a trademark.  Some people criticize Pennsylvania Dutch food for being bland and overcooked, but it is meant to be simple hearty food.
     Step 1:  Cook 1 large portion of Pennsylvania Dutch egg noodles in boiling water over high heat till they become tender.
     Drain the hot water off of the noodles.
     Cool the noodles under cold running water.
     Drain the cold water off of the noodles and set them aside.
     Step 2:  Heat a wide sauté pan over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add 2 tablespoons of chopped onion.
     Sauté till the onions turn clear in color.
     Step 3:  Add 8 to 10 small portobello mushrooms that a cut into thick slices.
     Sauté the mushrooms till they are tender.
     Step 4:  Reduce the temperature to low heat.
     Add 1/4 cup of milk.
     Add 1/2 cup of cream.
     Add 1/2 cup of sour cream.
     Add 1 tablespoon of thin sliced green onion.
     Add sea salt and black pepper to taste.
     Step 5:  Bring the sauce up to gentle simmer.
     Add the reserved egg noodles to the sauce.
     Add 1/2 tablespoon of thin sliced chives.
     Toss the noodles and sauce together.
     Gently simmer and reduce till the sauce can cling to the egg noodles.  (medium thin consistency)
     Step 6:  Mound the Pennsylvania Dutch Egg Noodles with Italian Brown Mushrooms and Crème Fraîche on a plate.
     Garnish with an Italian Parsley sprig.
     This is a nice tasting plate of Penn Dutch Country noodles that is easy to make. 

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