Mushroom Noodles In Creamy Poppy Seed Sauce
|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced/crushed through press|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Medium egg noodles||3⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Poppy seeds||2 Tablespoon|
|Grated lemon zest||1 Tablespoon|
1 Thinly slice the onions and the mushrooms.
2 In a medium skillet, warm the oil over medium-high heat until hot but not smoking. Add the onions and garlic, and cook until the onions begin to brown, about 5 minutes.
3 Bring a large pot of water to a boil.
4 Meanwhile, add the butter to the skillet and heat until melted. Add the mushrooms and cook until they begin to soften, about 5 minutes.
5 Add the lemon juice, salt, black and cayenne peppers to the skillet. Bring the mixture to a boil. Reduce the heat to low, cover and simmer while you cook the noodles.
6 Add the noodles to the boiling water and cook until al dente, 4 to 6 minutes, or according to package directions.
7 Meanwhile, in a small bowl, combine the sour cream, yogurt, poppyseeds and lemon zest (if using).
8 Drain the noodles and place them in a serving bowl. Add the mushroom mixture and the sour cream mixture and toss to combine.