Whole Wheat Noodles with Mushroom Sage Sauce

• 1 cup Whole Wheat Flour
• 1 whole Egg
• 1/4 teaspoons Salt
• 1 whole Portobello Mushroom, Cut Into Bite-sized Pieces
• 1 whole Small Onion
• 1/2 Tablespoons Butter
• 1/2 Tablespoons Olive Oil
• 10 leaves Fresh Sage, Sliced Into Ribbons
• 1 Tablespoon Parmesan Cheese
• Salt To Taste
• Fresh Cracked Pepper, To Taste

1. For the noodles:
2. 1.
3. Place flour in a large bowl.
4. Make an opening in the center and crack an egg into it.
5. Add salt.
6. 2.
7. Mix the egg and flour together with your hands.
8. If the mixture is too dry and crumbly, add water a tablespoon at a time until the dough is firm.
9. But be carefultoo much water will cause it to become sticky.
10. 3.
11. Roll out dough on a large, flat surface until thin.
12. Cut with a knife into desired sized strips.
13. 4.
14. Place noodles into salted, boiling water and let cook until they float to the top.
15. Remove floating noodles with a slotted spoon and transfer to a serving bowl.
16. For the sauce:
17. 1.
18. Melt butter and olive oil in a frying pan over medium-low heat.
19. Add chopped onion, mushroom, and sage leaves.
20. 2.
21. Cook, stirring occasionally, until the mushrooms are tender and brown, around 5 minutes.
22. 3.
23. Add mushroom sauce to the bowl containing the noodles.
24. Mix.
25. Top with salt, pepper, and parmesan cheese.
26. Eat and enjoy!

whole wheat flour, egg, salt, portobello mushroom, onion, butter, olive oil, parmesan cheese, salt, fresh cracked pepper

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-noodles-with-mushroom-sage-sauce/ (may not work)