These savory noodles are the perfect pairing of classic umami flavors – the salty smoke of cured ham with the meaty, earthen quality of mushrooms, and woodsy bite of fresh chopped rosemary.
This elegant dish gets its creamy texture and nutty tang from melted provolone and grated parmesan, and a simple sauce with white wine and Dijon mustard.
This is easy to prepare, with straightforward ingredients, but chic enough to serve at your next dinner party. It’s also a great way to use up leftover ham.
Use cremini mushrooms, or substitute for one of your own favorites, like Shiitake, Oyster or King Oyster mushrooms.
Whatever mushrooms you have on hand will shine in this one skillet entrée. Serve with crusty French baguette and crisp green salad dressed in mustardy vinaigrette.
For wine pairing – a dry white wine like Pinot Gris (especially from Oregon or Alsace), Pinot Grigio, dry Riesling, Chilean Sauvignon Blanc, or a French Chablis (from Burgundy). For reds, a soft medium-bodied wine – like Pinot Noir (from Chile or Oregon).
1 pkg Wide Egg Noodles (or substitute Fettucine Noodles)
2 Tbl Extra Virgin Olive Oil
1 Medium Sweet Onion, chopped (or substitute yellow onion)
1 lb. cremini brown mushrooms (or substitute shiitake, oyster,
maitake) – cleaned, quartered, then sliced (~ 3 cups)
2 Tbl. Flour
1 cup Dry White Wine
3 Tbl. Dijon Mustard
1 cup Chicken Broth
12 oz. Cooked Ham, sliced and chopped into wide julienne strips
2 tsp. Fresh Rosemary (or substitute 1 tsp. dried rosemary)
Salt and Fresh Cracked Black Pepper to taste
1 cup Grated Provolone Cheese (substitute swiss or white cheddar)
½ cup Grated Parmesan to Garnish
Chopped Parsley to Garnish (optional)
Heat olive oil in wide saucepan over medium heat.
Sauté onion until transparent (but not brown).
Add mushrooms and cook for another 6-8 min until very tender.
Reduce heat to low and stir in flour. Stir over heat 2-3 minutes.
Stir in white wine, mustard, and chicken broth – whisk smooth.
Increase to medium-low heat and bring to gentle boil.
Stir in Chopped Ham and Rosemary, season with salt and pepper.
Cover and Simmer over low heat for five minutes.
Remove pan from heat and set aside while you prepare noodles.
Boil 16 oz. Egg Noodles in salted water until al dente.
Drain noodles, reserving 1/3 cup of cooking liquid.
Return saucepan to stove over medium heat. Add cooking liquid.
Bring to low simmer and stir in cooked egg noodles, toss in sauce.
Add grated provolone cheese and stir to combine, until melted.
Garnish with ½ cup grated parmesan and chopped parsley.
Serve hot and enjoy! But don’t expect many leftovers…
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