Hey Beleafers!

Let’s talk about a dish that combines earthy, rich flavors with creamy, cheesy goodness – my Oyster Mushroom Rice Noodles with Fontina Cheese. This recipe is perfect for those nights when you’re craving something comforting yet elevated, and it comes together in no time. The star of the dish? Tender oyster mushrooms cooked in a flavorful broth that infuses every bite of the rice noodles with umami-rich goodness.

And then there’s the cheese – creamy fontina melted right into the noodles, plus a sprinkle of Parmesan to finish things off. This dish is all about layering flavors and textures for a bowl of pure comfort food bliss. Let’s dive into the recipe!

Oyster Mushroom Rice Noodles with Fontina Cheese

Ingredients:

• White onion: 1, chopped

• Unsalted butter: 2 tbsp

• Sherry cooking wine: 1/4 cup

• Oyster mushrooms: 1 cup, cleaned and chopped

• Fenugreek powder: 1/2 tsp

• Onion powder: 1 tsp

• White pepper: 1/2 tsp

• Cloves: 1/4 tsp, ground

• Minced garlic: 2 cloves

• Water: 1/2 cup (as needed for broth)

• Worcestershire sauce: 1 tbsp

• Vegetable broth: 2 cups

• Fresh rosemary: 1 sprig

• Fresh thyme: 1 sprig

• Fontina cheese: 1/2 cup, cut into small cubes

• Rice noodles: 1 Pack

• Italian seasoning: 1 tsp

• Parmesan cheese: 2 tbsp, grated

Instructions:

1. Sauté the Onions:
Start by heating the butter in a large pan over medium heat. Add the chopped white onions and sauté until they’re soft and golden. Let them sizzle in the butter for a few minutes to develop a caramelized sweetness.

2. Add Sherry Wine:
Once the onions are caramelized, pour in the sherry cooking wine. Stir and let it cook down, allowing the wine to infuse the onions with its rich flavor.

3. Cook the Mushrooms:
Add the oyster mushrooms to the pan and season with fenugreek powder, onion powder, white pepper, ground cloves, and minced garlic. Stir well to coat the mushrooms in the spices, then add a splash of water to help them cook evenly.

4. Create the Broth:
Stir in Worcestershire sauce and vegetable broth. The broth will serve as the cooking liquid for the rice noodles, so make sure there’s enough to cover them. Add the rosemary and thyme sprigs on top and let the flavors meld together as the mushrooms simmer.

5. Add the Fontina Cheese:
Scatter the fontina cheese cubes throughout the pan. As the broth simmers, the cheese will melt and create a creamy base for the noodles.

6. Cook the Rice Noodles:
Add the rice noodles to the pan and sprinkle with Italian seasoning. Rice noodles cook quickly and will absorb the flavorful broth as they soften. Stir occasionally to ensure the noodles cook evenly and soak up all that delicious flavor.

7. Finish with Parmesan:
Once the broth has mostly evaporated and the noodles are tender, remove the rosemary and thyme stems. Sprinkle grated Parmesan cheese over the top for a final touch of richness and serve immediately.

Final Thoughts:

This Oyster Mushroom Rice Noodles with Fontina Cheese is the perfect mix of creamy, savory, and earthy flavors. The quick-cooking rice noodles make this an ideal recipe for busy weeknights, while the melted fontina and Parmesan cheeses give it that indulgent, restaurant-quality vibe.

So, Beleafers, grab your pan and give this recipe a try. It’s comfort food done right! And as always, if you make this dish, tag me – I’d love to see your noodle creations! Bon appétit!