Portabella Pot Pie with Crumb Crust
INGREDIENTS
  • 8 oz. flat wide egg noodles
  • 1 tbsp EVOO
  • 1/2 cup chopped onion
  • 6 oz. sliced portabella
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp soy sauce
  • 1/2 tsp dried savory
  • 2 tsp cornstarch mixed with 1/4 cup cold water
  • 2 cups dried bread crumbs
  • 1/2 cup grated parm. cheese
  • 1 Tbsp melted butter
DIRECTIONS
  1. Preheat oven to 450F.
  2. Fill a large pot half full with water. Salt water and bring to boil and add noodles. Cook until done -about 10 minutes. Drain and mix with a little oil to keep from sticking.
  3. While the noodles are cooking, place the olive oil in a large skillet over med. heat. Add onion and suate until slightly browned - 2 to 3 minutes.
  4. Add 1/2 cup of water and the mushrooms, cover and simmer 10-12 minutes, until the mushrooms have given off a considerable amount of liquid.
  5. Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes.
  6. Add cornstarch mixture and stir until thickened.
  7. Combine with noodles and mix well.
  8. Place the mushroom mixture in a shallow baking dish, cover evenly with crumbs and top with cheese.
  9. Drizzle with butter and place in oven and bake for 5 minutes.
RECIPE BACKSTORY
I think I got this recipe from my cousin when I decided to start eating a vegetarian diet