Did you make this recipe? Comment below!

If you think a vegetarian version of the classic comfort dish would skimp on flavor, let us prove you wrong: A mix of fresh and dried mushrooms (plus the soaking liquid), miso, and a dash of soy sauce ensure plenty of depth in every creamy bite.
Ingredients
- 1/4 oz.
dried porcini mushrooms
- 12 oz.
wide egg noodles
- 3 1/2 Tbsp.
olive oil, divided
- 1 1/2 lb.
mixed fresh mushrooms, sliced or torn (stemmed if using shiitakes)
Kosher salt and pepper
- 1
small onion, thinly sliced
- 2
cloves garlic, finely chopped
- 1/2 cup
dry white wine
- 8
sprigs thyme, plus thyme leaves for serving
plus thyme leaves for serving
- 1 tsp.
white miso
- 1/2 cup
sour cream
- 1 tsp.
reduced-sodium soy sauce
Chopped parsley, for serving
Directions
- Step 1In 2-cup heatproof liquid measuring cup, cover dried mushrooms with 1 cup boiling water and let soak. Cook egg noodles per package directions.
- Step 2Meanwhile, heat 1/2 tablespoon oil in large skillet on medium-high. Add one-third of fresh mushrooms and 1/4 teaspoon each salt and pepper; cook, tossing twice, until golden, 3 to 4 minutes. Transfer to large plate. Repeat twice more with 1 tablespoon each oil, one-third of remaining fresh mushrooms and 1/4 teaspoon each salt and pepper. Add half of mushroom soaking liquid to pan and cook, scraping up any browned bits, then pour liquid from pan into measuring cup.
- Step 3Wipe out skillet, then heat remaining tablespoon oil on medium. Add onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until golden brown and tender, 3 to 4 minutes. Remove porcini mushrooms from liquid and chop; reserve soaking liquid.
- Step 4Stir garlic into onions and cook 1 minute. Add wine and thyme sprigs and cook, scraping up any browned bits, 1 minute. Add mushroom liquid (about 3/4 cup) and miso, stir to dissolve and simmer until slightly reduced, 3 to 4 minutes.
- Step 5Remove skillet from heat and discard thyme sprigs. Stir in sour cream and soy sauce. Fold porcini mushrooms and cooked mushrooms into sauce, then fold in noodles to coat. Serve sprinkled with parsley and additional thyme leaves.
NUTRITIONAL INFORMATION (per serving): About 554 calories, 21 g fat (5 g saturated), 107 mg cholesterol, 645 mg sodium, 76 g carbohydrate, 7 g fiber, 8.5 g sugar (0 g added sugar), 19 g protein

Stone Fruit and Zucchini Corn Salad

5-Ingredient Sticky Grilled Chicken

16 Healthier and Hearty Sandwiches

50 Healthier Chicken Recipes We Love