EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
CREAMY SKILLET NOODLES WITH PEAS
I've made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. -Anita Groff, Perkiomenville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
Nutrition Facts : Calories 329 calories, Fat 31g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 757mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
EGG NOODLES WITH PEAS AND MUSHROOMS
Make and share this Egg Noodles With Peas and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes.
- Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes.
- Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
- Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes.
- Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.
Nutrition Facts : Calories 391.9, Fat 11.7, SaturatedFat 6.2, Cholesterol 70.8, Sodium 169.1, Carbohydrate 58.5, Fiber 6.5, Sugar 6.6, Protein 15.2
SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
CREAMY CHICKEN AND PEAS NOODLE RECIPE
Make this Creamy Chicken and Peas Noodle Recipe for a delicious and hearty weeknight entrée. There's no need to wait on a chicken casserole to bake when you have this Creamy Chicken and Peas Noodle Recipe that cooks in 25 minutes!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Cook noodles in medium saucepan as directed on package.
- Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add Neufchatel and milk; cook and stir 1 to 2 min. or until Neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
- Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
Nutrition Facts : Calories 600, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 47 g
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
NOODLES WITH MUSHROOMS
Make and share this Noodles With Mushrooms recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
- Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
- Mix in most of the cheese, reserving some for sprinkling over the top.
- Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
- Bake in a 325F over for 20 to 25 minutes.
CAMPBELL'S® TUNA NOODLE CASSEROLE
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
- Bake at 400 degrees F for 30 minutes or until hot. Stir.
- Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.
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PASTA WITH MUSHROOMS AND PEAS - FOOLPROOF LIVING
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- Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
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- Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
- Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
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