Noodles With Mushroom Sauce Recipes

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.

Steps:

• In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

Steps:

• Prepare noodles per directions on package, drain.
• While noodles cook, cube cream cheese and soften in the microwave for about 40 seconds.
• Add and stir the soup and enough water until sauce is the consistency you prefer.
• Heat in the microwave about 2 minutes, until hot.
• Serve over cooked noodles.

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

Steps:

• Preheat the oven to 400 degrees F.
• Using a spiralizer, make "buttles" (butternut squash noodles) from the squash.
• Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper.
• Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground.
• Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes.
• On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes.
• Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.