Egg Noodles with Cremini Mushrooms
Egg noodles topped with a spicy Asian-flavored cremini mushroom sauce.
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. Sauté 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.