Wild Mushroom Stew on Noodles
- 3 ounces dried wild mushrooms
- ¼ 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
- ½ cup Greek-style yogurt or sour cream
- 1 pound fettuccine or linguine noodles, cooked just before serving
- ¼ cup chopped fresh parsley
Instructions:
Much to the surprise of many nonresidents, pasta is very common in Greece, too.
- Rinse the dried mushrooms, then soak them in a medium bowl in 2 to 3 cups of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
- In a large sauté pan, heat the olive oil and sauté the onions over medium-high heat until beginning to brown, 5 to 7 minutes. Add the wine and continue to cook for another 5 to 7 minutes, or until some of the wine evaporates.
- Transfer the onions to the slow cooker insert. Add the mushrooms, cinnamon stick, crushed coriander seeds, and bay leaves, then sprinkle the flour over all and mix in. Add the water and stir to combine.
- Cover and cook on low for about 8 hours, or until the sauce is thick and savory. Add plenty of salt to taste. Carefully stir in the yogurt just before serving.
- Spoon over freshly cooked noodles, sprinkle with the chopped parsley, and serve.