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Mushroom Noodles In Creamy Poppy Seed Sauce

Magical.Palate's picture
  Onions 2 Medium
  Mushrooms 1⁄2 Pound
  Vegetable oil/Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced/crushed through press
  Butter 2 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Salt 3⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Mushroom Noodles In Creamy Poppy Seed Sauce Recipe