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.
SESAME NOODLES WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
- Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
- Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.
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.
NOODLES WITH MUSHROOM SAUCE
A cross between Fettuccine Alfredo and Mushroom Noodle Casserole! I didn't want to make a trip to the store and my 8 year old daughter wanted Fettuccine Alfredo. She loves mushrooms, so I came up with this. It was a big hit. A child could easily make the sauce.
Provided by tdej5421
Categories Kid Friendly
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
CHEESY NOODLES AND MUSHROOMS
Make and share this Cheesy Noodles and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in butter until tender.
- Add onion and green onion; cook 2 minutes; set aside.
- Cook noodles according to package directions; drain and return immediately to saucepan.
- Add remaining ingredients except sauteed vegetables and parsley; cook over low heat until cheese melts, stirring constantly.
- Add sauteed vegetables, stirring gently.
- Sprinkle with parsley, and serve immediately.
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NOODLES ROMANOFF WITH MUSHROOMS - A FAMILY FEAST®
From afamilyfeast.com
3/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- In a large skillet or sauté pan, melt two tablespoons of butter over medium high heat and once frothy, add sliced mushrooms. Cook for five minutes or until browned. Remove to a bowl and set aside.
- Add remaining butter, and over medium heat, sauté onions for about four minutes or until tender. Add garlic and cook for one more minute.
- Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium to combine flavors. Set heat to low or remove from heat entirely.
CHINESE NOODLES WITH MUSHROOMS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (4)Total Time 20 minsCategory Quick Vegetarian RecipesCalories 355 per serving
- Combine the vegetable stock, shaoxing rice wine, soy sauce and caster sugar in a small bowl and set aside. Slice the garlic cloves and red chilli and grate the ginger.
- Heat a wok or large frying pan over a high heat with a splash of vegetable oil, then add the sliced garlic and chilli, and the grated ginger. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry until they start to take on a little colour, then add the vegetable stock mixture and cook for 1 minute.
- Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and toss through the mushroom mixture. Serve immediately, sprinkled with spring onions and a drizzle of toasted sesame oil, if using.
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