Svampstroganoff med wontonnudlar

👩‍🍳 Gör så här

1. 1
   Place 1 oz. dried shiitake mushrooms in a small heatproof bowl and pour 2 cups boiling water over. Let sit until mushrooms are softened, about 30 minutes. Squeeze out rehydrated mushrooms over bowl to release as much liquid as possible, then coarsely chop. Reserve mushroom soaking liquid.
2. 2
   Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a large skillet over medium-high. Cook 1 large bunch scallions, white and pale green parts, thinly sliced, and 3 garlic cloves, thinly sliced, stirring often, until slightly softened, about 2 minutes. Add rehydrated mushrooms and 1 lb. fresh mushrooms, torn into bite-size pieces, ¼ tsp. crushed red pepper flakes, and a few cranks of freshly ground black pepper. Cook, stirring occasionally, until fresh mushrooms are lightly browned and tender, 10–12 minutes.
3. 3
   Pour in 2 Tbsp. mirin and 2 Tbsp. unseasoned rice vinegar and cook, stirring and scraping up any browned bits, until liquid has evaporated, about 1 minute. Add reserved mushroom soaking liquid, ¼ cup soy sauce, and 2 Tbsp. fish sauce and bring to a simmer. Cook, stirring often, until liquid is slightly thickened, about 4 minutes. Add ½ cup well-stirred sour cream and cook, stirring often, until combined and slightly thickened, about 4 minutes. Remove from heat and stir in remaining ½ cup well-stirred sour cream.
4. 4
   Meanwhile, cook 1 lb. wonton noodles or other wide egg noodles in a large pot of boiling water according to package instructions; drain.
5. 5
   Divide noodles among plates; spoon sauce over. Top with dark green scallion parts, thinly sliced, and more pepper.