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Mushroom Noodles In Creamy Poppy Seed Sauce Recipe
|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced/crushed through press|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Medium egg noodles||3⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Poppy seeds||2 Tablespoon|
|Grated lemon zest||1 Tablespoon|
Serving size: Complete recipe
Calories 2403 Calories from Fat 877
% Daily Value*
Total Fat 101 g155.3%
Saturated Fat 35.4 g177.1%
Trans Fat 0.2 g
Cholesterol 399.9 mg
Sodium 1664.5 mg69.4%
Total Carbohydrates 318 g105.9%
Dietary Fiber 29.3 g117.3%
Sugars 37.5 g
Protein 71 g142.2%
Vitamin A 35.8% Vitamin C 162.5%
Calcium 89.1% Iron 70.4%
*Based on a 2000 Calorie diet
2 In a medium skillet, warm the oil over medium-high heat until hot but not smoking. Add the onions and garlic, and cook until the onions begin to brown, about 5 minutes.
3 Bring a large pot of water to a boil.
4 Meanwhile, add the butter to the skillet and heat until melted. Add the mushrooms and cook until they begin to soften, about 5 minutes.
5 Add the lemon juice, salt, black and cayenne peppers to the skillet. Bring the mixture to a boil. Reduce the heat to low, cover and simmer while you cook the noodles.
6 Add the noodles to the boiling water and cook until al dente, 4 to 6 minutes, or according to package directions.
7 Meanwhile, in a small bowl, combine the sour cream, yogurt, poppyseeds and lemon zest (if using).
8 Drain the noodles and place them in a serving bowl. Add the mushroom mixture and the sour cream mixture and toss to combine.