Mushroom Noodles In Creamy Poppy Seed Sauce Recipe
Ingredients
| Onions | 2 Medium | |
| Mushrooms | 1/2 pound | |
| 2 tablespoons olive or other vegetable oil | ||
| 2 cloves garlic, minced or crushed through a press | ||
| Butter | 2 Tablespoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 3/4 pound medium egg noodles | ||
| Sour cream | 1/3 Cup (16 tbs) | |
| Plain yogurt | 1/3 Cup (16 tbs) | |
| Poppy seeds | 2 Tablespoon | |
| Lemon zest | 1 Tablespoon, grated | |
Directions
1 Thinly slice the onions and the mushrooms.
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.
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.
Chef
