My assigned partner for this event was Michelle of The Greedy Gourmet. Her blog is full of amazing recipes, but I was immediately attracted to her "Leek and Mushroom Egg Noodles". Leeks and mushrooms are two of my favorites, and The Kid would eat pasta every night if I let him. The addition of honey to the dish intrigued me. It was an unexpected twist, which I hoped would complement these two savory favorites of mine. The easy substitutions for The Kid's food allergies (pasta without eggs and olive oil for the butter) made the recipe irresistible.
Here is how it originally appears at The Greedy Gourmet:
- 250g (9 oz) egg noodles
- 30g (1 oz) butter
- 2 medium garlic cloves, crushed
- 250g (9 oz) trimmed leeks, halved lengthwise and sliced
- 400g (14 oz) mushrooms, washed and cut into ½cm slices
- 30ml (2 tbsp) honey
- salt and pepper, to taste
- sesame seeds, to garnish
- Boil the noodles according to package directions, drain and keep warm.
- Melt the butter in a large frying pan. When it starts sizzling add the garlic and leeks. Gently fry the leek mixture for 10 minutes, stirring constantly.
- Add the mushrooms and cook gently for another 5 minutes.
- Spoon the honey into the pan, give the vegetables a stir, add the noodles and then mix everything thoroughly.
- Season to taste, sprinkle the noodles with sesame seeds and serve immediately.
I served this as a side to lemon pepper chicken. The Kid, completely unprompted, declared "These are yummy noodles!" To sum up, this is a deceptively simple pasta dish with rich flavor.