Mushroom ragout with noodles, lactose free, gluten free

Ingredients

• 500 g Shiitake mushrooms, sliced
• 250 ml Water, warm
• 1 tbsp Olive oil
• 60 ml Red wine
• 300 g Rice noodles
• 1 pcs Shallots, chopped finely
• 2 1/2 tbsp Gluten free flour mix
• 2 1/2 tbsp Unsalted butter, lactose free
• 1 tsp Thyme, fresh, chopped
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground
• 1 bunch Parsley, fresh, chopped

Method

1. Melt butter in sauce pot over medium heat; once melted, add flour and cook, stirring for 10 minutes until mixture starts to smell like popcorns.
2. Remove from the heat and stir in warm water.
3. Meanwhile, cook the noodles until al dente in pot of salted boiling water, for 6-7 minutes.
4. Drain and place aside.
5. Heat oil in separate sauce pot.
6. Add the mushrooms and cook for 8 minutes or until tender.
7. Add shallots and thyme then cook for 5 minutes.
8. Add red wine and cook until evaporated;
9. Stir in flour mix and noodles; season with salt and pepper then cook until thickened slightly.
10. Serve while still warm.