One-Pan Portobello Mushroom with Napa Cabbage and Capers

Tender portobello mushroom paired with napa cabbage and capers and egg noodles, finished with tarragon and savory and a hit of cayenne pepper and sumac. 1. Pat the portobello mushroom dry and season with sea salt, cayenne pepper and sumac. 2. Heat vegetable shortening in a heavy pan and sauté the portobello mushroom until it develops a deep golden crust, about 9 minutes. 3. Add napa cabbage and capers to the pan and cook until just tender, stirring in tarragon and savory for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.