12 white button mushrooms, chopped in food processor
1/4 onion, finely chopped
2 portobello mushrooms, cut into 1/2" chunks
1 pkg shitake mushrooms, sliced
Salt & fresh ground pepper
2 Tbsp flour
1 1/2 cups chicken stock, divided
1 cup half-and-half
1 Tbsp thyme
1 lb prepared broad egg noodles
2 cups grated cheese
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Let's Make It
In a medium saucepan heat a drizzle of extra virgin olive oil & butter. Add white button mushrooms and cook on medium heat.
While that cooks, drizzle some extra virgin olive oil in a frying pan and warm the oil on medium heat. Add the onions and other mushrooms. Sprinkle with fresh ground pepper and let it cook.
Go back to your saucepan the mushrooms should be starting to brown, add salt and pepper, flour, and another drizzle of extra virgin olive oil and stir to combine ingredients and cook about 1 minute. Wisk in 1 cup of chicken broth and half-and-half bring to boil. Reduce heat and let it thicken uncovered.
While your sauce is thickening, salt the other mushrooms and add thyme, remaining 1/2 cup chicken broth and a splash of vinegar. Bring to a boil and boil for a few minutes, most of the liquid should evaporate.
Combine the sauce, mushrooms, and noodles in a baking dish; cover with cheese. Place in broiler until cheese is melted and slightly browned. Top with chives and serve immediately.