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Prep Time:45 minsAdditional Time:25 minsTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:25 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1ouncedried sliced shiitake mushrooms (about 1 cup)1 ½cupsboiling water8ouncesuncooked wide homestyle egg noodles (about 6 cups)2tablespoonsunsalted butter1poundfresh cremini mushrooms, thinly sliced (about 4 cups)1(7 ounce) package sliced fresh exotic mushrooms (about 4 cups)½cupfinely chopped white onion (from 1 small onion)1tablespoonfinely chopped garlic (about 3 medium garlic cloves)1tablespoonchopped fresh thyme2teaspoonschopped fresh tarragon2tablespoonsall-purpose flour1 ½cupsunsalted vegetable stock1tablespoonwhole-grain Dijon mustard1teaspoonkosher salt1teaspoonblack pepper½cupreduced-fat sour cream1ounceParmigiano-Reggiano cheese, grated (about 1/4 cup)2tablespoonschopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1ouncedried sliced shiitake mushrooms (about 1 cup)
1 ½cupsboiling water
8ouncesuncooked wide homestyle egg noodles (about 6 cups)
2tablespoonsunsalted butter
1poundfresh cremini mushrooms, thinly sliced (about 4 cups)
1(7 ounce) package sliced fresh exotic mushrooms (about 4 cups)
½cupfinely chopped white onion (from 1 small onion)
1tablespoonfinely chopped garlic (about 3 medium garlic cloves)
1tablespoonchopped fresh thyme
2teaspoonschopped fresh tarragon
2tablespoonsall-purpose flour
1 ½cupsunsalted vegetable stock
1tablespoonwhole-grain Dijon mustard
1teaspoonkosher salt
1teaspoonblack pepper
½cupreduced-fat sour cream
1ounceParmigiano-Reggiano cheese, grated (about 1/4 cup)
2tablespoonschopped fresh flat-leaf parsley
DirectionsPlace dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.Originally appeared: EatingWell.com, September 2019
Directions
Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.
Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.
Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.
Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.
Originally appeared: EatingWell.com, September 2019
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Nutrition Facts(per serving)286Calories9gFat40gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
