Mushroom Fideuà (V)

Source: Citrus & Citronella | Serves: 6 | Time: 1 hr

Changes: used canned diced #tomatoes, didn't use mushroom powder, used more #mushrooms, and replaced soy sauce with coconut aminos.

Ingredients

2 tbsp EVO

1 small onion, diced

4 cloves of garlic, minced

S bay leaf

2 14-OZ cans diced tomatoes, drained

4 cups vegetable stock

1 cup dry white wine

1 tbsp coconut aminos

1 lb fideuà

18 oz mixed mushrooms

Instructions

Heat oil in a 15-inch wide paella or oven-safe frying pan over medium-low heat. Sauté the onions until translucent, about 10 minutes.

Add the garlic and bay leaf and continue to sauté for 5 minutes.

Add the tomatoes and simmer, stirring occasionally, until the tomatoes are broken down and thick, about 20 minutes.

Meanwhile, in a medium-sized pot, combine the vegetable stock, white wine, and coconut aminos. Place over low heat and allow to warm gently.

Add the mushrooms to the tomatoes and sauté the mushrooms until they have reduced in size and the liquid they released has evaporated. Preheat the oven to 350° F.

Add the noodles to the pan and toast lightly until they begin to brown slightly, about 3-4 minutes. Add enough of the warm vegetable stock mixture to just cover the noodles, you may have some stock left over. Leave the noodles on a very low simmer until most of the liquid is absorbed and the noodles are almost tender or al dente, do not stir it while it cooks.

If you feel the dish is becoming too dry before the noodles are tender, add any remaining stock. You still want to have a little liquid left in the pan before placing it in the oven, as it will continue to cook there.

Place the entire pan in the oven and allow to bake until the top layer of noodles is crispy and any remaining liquid is absorbed, about 10-15 minutes. Watch it closely so that it doesn’t burn.

The final dish should be crispy on top and creamy in the middle. The bottom layer should be slightly burnt and stick to the pan.

Serve with seasoning of choice. We did some aioli, salt and crushed red pepper.