1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup water
1 (6 ounce) package sliced Portobello caps
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 teaspoon dried savory
2 teaspoons cornstarch mixed with 1/4 cup cold water
2 cups dried bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon melted butter
Preheat the oven to 450 degrees. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until slightly browned. Add water and the mushrooms, cover, and simmer for 10 to 12 minutes, until the mushrooms have given off a considerable amount of liquid.
Add the salt, soy sauce, and savory and stir to combine. Simmer for additional 5 minutes. Add the cornstarch mixture and stir until thickened. Add the noodles and toss to mix well. Place mixture in a lightly greased shallow baking dish, cover evenly with the crumbs and top with the cheese. Drizzle with butter and bake for 5 minutes. Serve immediately.
Makes 4 servings.