Black Trumpet Mushrooms with Egg Noodles

Serves 1

1/2 oz. dried Black Trumpet Mushrooms (Marx Foods)
1 Tbl. extra virgin olive oil
1 tsp. minced garlic
dash of Worcestershire sauce
dash of Tabasco sauce
1 serving of cooked egg noodles
Parmesan cheese

Rehydrate the Black Trumpet Mushrooms according to package.  In a small frying pan heat oil and saute garlic until lightly browned.  Add mushrooms, Worcestershire sauce, Tabasco sauce and noodles.  Toss to coat with oil and garlic.  Serve with fresh grated Parmesan cheese.

This can be made with other mushrooms but I found the taste of the Black Trumpet to have a slightly sweet yet woody flavor.  This recipe was inspired by a man I work with, G.C. Meetze.  He actually created this dish using Shiitake mushrooms so I thought I would give it a try with the Black Trumpet.  For more information on Black Trumpet and other dried mushrooms, contact Justin at Marx Foods