Preheat oven to 350 degrees. Grease pan (8-9 inch square or round pan)
Add noodles and cook as per directions on package (around 10 minutes) Drain and set aside.
Heat the oil and butter in a large skillet.
Saute the mushrooms, onions and garlic over medium heat about 20 minutes, until soft.
Mix in the sea salt.
Add the wine and stir until absorbed.
While the mushrooms are cooking prepare the cornbread mixture.
In a bowl, mix together the cornmeal, salt and baking powder.
Add milk, sour cream, eggs and butter.
Take 1/3 of the sauteed mushrooms and add to the cornbread mixture. Add in egg noodles. Mix gently.
It’s o.k. if there are lumps!
Spread half the cornbread mixture into prepared baking dish.
Spread the mushroom mixture and then top with remaining cornbread mixture in the oven).
Bake about 25 minutes.
"When you awake in the morning, learn something to inspire you and mediate upon it, then plunge forward full of light with which to illuminate the darkness." -Rabbi Tzvi Freeman
Jewish adventures in the diaspora.
Scripture, ethics and spiritual formation