Prep 10 mins
Cook 20 mins
This recipe comes compliments of Supervalu Stores. I haven't tried it yet but I thought that others might benefit until I do get around to preparing it. Cooking time does not include boiling the egg noodles. Enjoy!
- 16 ounces wide egg noodles, cooked
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 lb fresh mushrooms, cleaned and quartered
- 2 tablespoons all-purpose flour
- 1 cup white wine
- 3 tablespoons Dijon mustard
- 1 cup chicken broth
- 8 ounces cooked ham, cubed (or julienned if using sliced ham)
- 2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1⁄2 teaspoon ground black pepper
- 8 ounces provolone cheese, shredded
- 1⁄2 teaspoon salt (to taste)
- Over medium heat, in a large saucepan, heat the vegetable oil and add the chopped onion. Sauté until they tenderize a bit and then add the mushrooms and sauté for another 6-8 minutes, stirring frequently. Increase the heat at the end of this time to reduce any existing liquid by half -- if there is little or no liquid, ignore this step.
- Reduce the heat to low and stir in the flour, continuing to stir for 2-3 minutes, then stir in the white wine, mustard and chicken broth.
- Return the heat to medium until the mixture comes to a low boil and then add the ham, rosemary, pepper, and salt. Cover and simmer over low heat for 5 minutes. Toss the noodles with this blend at the end of the 5 minutes and then top with the provolone cheese.
- Serve after the cheese melts over the other ingredients.
- NOTE: You could substitute Monterey Jack cheese for the Provolone to achieve a little milder flavor or, you could add some grated Parmesan cheese to either in order to bump it up a little.
Underwhelming - really just tasted like wine and pasta and ham, not nearly enough rosemary or other flavours. Some garlic, and double the seasoning, might improve this. Also, maybe swap the wine for chicken or vegetable stock. There are lots of other things it's possible to do with ham, this on't be a regular at our table sadly.