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Ingredients

• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 2 cups water
• 2 tablespoons plus 2 teaspoons olive oil
• 8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
• 1 1/2 cups medium-dice yellow onion (about 1 medium onion)
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
• 3 medium garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup dry white wine
• 8 ounces dried egg noodles
• 2 tablespoons unsalted butter (1/4 stick)
• 1/3 cup sour cream

Description

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