We love to play around with the base concept of Haluski, which always involves a ton of cabbage and a broad noodle of some sort (usually egg noodles). We also often add sausage and other ingredients to build a well balanced meal. For this iteration, we had a wild mushroom chicken sausage laying around (although if you skip the sausage, this is a nice vegetarian option), so we decided to also rehydrate some of our Dried Hen of the Woods from our Niagara Falls hike and really play up the wild mushroom aspect. Lastly, as we were opening our pantry for some egg noodles, a pack of roasted tomato infused broad noodles fell out, and we decided it was fate…so we incorporated those. When it came time to eat, all of the flavours worked really well together, and this particular Haluski had a really nice hint of earthiness to it that our prior versions haven’t featured.
Time: 30 Minutes
- Noodles. Egg Noodles work really well, but you can go with funky flat noodles too.
- Maitake Mushrooms (Hen of the Woods)
- Black Pepper
- Optional: Chicken Sausage. We used Wild Mushroom Chicken Sausage.
- If using dried mushrooms rather than fresh, pour some hot water into a bowl, and add your mushrooms to rehydrate. Let sit for about an hour.
- Fill a pot big enough to cook your noodles with some water, and begin to heat it so it comes to a boil at the right time.
- Cube your cabbage, and slice your onions.
- Melt some butter in a pan, and dd your onions and cabbage. Cook, stirring occasionally until your cabbage softens and just starts to caramelize.
- As your cabbage/onion cook, slice your chicken sausage, and mushrooms. When your cabbage is ready, add your sausage and mushrooms, and stir to combine. Sautee together for 5-7 minutes. Add in your black pepper to taste.
- When your water boils, add your noodles to it, and cook until soft. Then, drain your water, and add your noodles to your cabbage/sausage pan. Toss and stir to combine, and stir constantly for a few minutes as everything cooks together.
- Plate, devour, and enjoy!