Mushroom Noodle Ring - a wonderful vintage recipe!

My boss (thanks, John!) gave me a Prince macaroni recipe booklet from 1951 that is full of wonderful old recipes. When I saw this Mushroom Noodle Ring it immediately appealed to me, so I made it and was it ever delicious!

1/2 lb. egg noodles
1 1/2 cups grated cheese (I used a cheddar blend)
1 cup milk, scalded
3 eggs
1 tsp salt
1/2 tsp pepper
8-16 oz. fresh mushrooms, sliced
3 TBSP butter

Preheat oven to 350 degrees.

Break up some of the noodles into smaller pieces. I put the raw noodles in a bowl and pressed them with a potato masher. Then cook the noodles in boiling salted water until tender. Drain and set aside.

Scald the milk. Beat the eggs in a bowl and temper them by gradually adding the scaled milk to the eggs - a tablespoon at a time. You don't want to cook the eggs with the warm milk. Once the milk and eggs are combined, add the cheese and salt and pepper and combine. Add the cooked noodles and gently stir until all is combined.

Pour into a greased ring mold. Place ring mold in a baking dish (I used a 9 x13) filled with about an inch of hot water. Place in 350 degree oven and bake for about 40-45 minutes. A knife inserted into the ring should come out clean.

About 15 minutes before the ring is due to come out of the oven, melt butter in skillet and add mushrooms and salt and pepper to taste. Saute for about 10 minutes until soft and golden.

Remove ring from oven and take mold out of water bath. Go along the edge with a paring knife and invert ring onto plate. Fill center with sauteed mushrooms. Garnish outer edge of ring with parsley or sliced tomatoes, if desired.

Видео Mushroom Noodle Ring - a wonderful vintage recipe! канала Cavalcade of Food