“It was cold, wet and rainy growing up in the Pacific Northwest. Even though we are used to it, there are days where even the toughest Oregonian will breakdown. This recipe is pure comfort. The ingredients are simple and the flavor is rich. This belly warmer has brought my spirits back after cold days in the outdoors.”
Recipe by Elan Hagens
Born in Portland, OR in 1984
Lives in West Linn, OR
Profession: Owner/operator of Temptress Truffles
Leisure: I play outdoors, spin fiber, and dance around
Word of the day: Flow
Childhood cuisine: Simple protein, veggies, and a starch
Umi Notes
Elan is our beloved neighbor on Sunday mornings at the King Farmers Market in northeast Portland. Every week she brings fragrant seasonal mushrooms and often her homemade truffle butter. The very first week we met, we knew our noodles and wild mushrooms belonged together. Her stroganoff is classic, rich in sour cream and redolent of the earth. It's great with any number of wild mushrooms, from chanterelles to lobsters to cauliflower to chicken of the woods.
Active Time: 20 minutes | Difficulty: Easy | 5 to 6 servings
1 tablespoon olive oil
2 tablespoons butter, divided (vegan option: butter substitute or coconut oil)
Optional: 1 pound steak, cubed
3/4 to 1 lb fresh wild mushrooms, washed and roughly chopped
2 garlic cloves, minced
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1-1/2 cups beef, mushroom or vegetable stock
2 sprigs fresh thyme, minced
2 bay leaves
2 packages (24 ounces) Umi Organic ramen noodles
1 cup sour cream or Greek yogurt (vegan option: full fat alternative cream or coconut milk)
2 sprigs fresh parsley, leaves chopped, stems discarded
Directions
1. In a large and heavy pan over medium-high heat, add the oil and 1 tablespoon of butter. If you are using steak, add it to the pan to cook, browning briefly, and then set aside. To the same pan add the chopped mushrooms. Sauté and stir until liquid starts to release from the mushrooms and then add the garlic.
2. Put a very large pot of water over high heat.
2. Add the butter, salt, pepper, and optional steak to the mushrooms. Sprinkle flour over the top. Stir this mixture around for about a minute. Slowly pour the stock into the pan while stirring. Add in thyme and bay leaves and turn down to low. Cook for five minutes.
3. While your sauce is cooking, gently tease apart your Umi Organic fresh ramen noodles. Once the water reaches a rapid boil, cook the noodles for 2 minutes, stirring at the beginning of cooking. Drain thoroughly and place in serving dish.
4. Turn off the heat under the sauce and stir in the sour cream or yogurt. Taste and add more salt and pepper to taste. Pour the sauce over the Umi noodles, toss well, garnish with parsley and enjoy!
