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Egg noodles topped with a spicy Asian-style
cremini mushroom sauce.
Egg Noodles with
Cremini Mushrooms
- 3 tablespoons butter
1/3 cup chopped onion
- 1/2 cup water
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon minced garlic
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
1/4 cup dry red wine
1 teaspoon sugar
1 tablespoon soy sauce
1/2 pound fresh cremini mushrooms, sliced
5 ounces egg noodles
1 1/2 tablespoons cornstarch, mixed with 1/3 cup cold water
- Melt the butter in a skillet and add the
onion. Saute over medium-high heat until the onion is softened,
1 to 2 minutes. Adding water to the skillet. Stir in the seasonings,
lemon juice, wine, sugar, and soy sauce. Add the mushrooms and
reduce heat to low. Cover skillet with a tight-fitting lid and
simmer for 30 minutes.
- Meanwhile, bring a pot of lightly salted
water to a boil. Add the noodles and cook until just slightly
firm. Drain.
- Stir the cornstarch mixture into the mushrooms
and heat until thickened.
- Place the noodles on a serving dish and
spoon the mushrooms and sauce over.
Makes 4 servings.
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