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Noodles With Mushrooms

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  Dried porcini mushrooms 1⁄2 Ounce
  Canola oil 2 Teaspoon
  Finely chopped onion 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Dry white wine 2 Tablespoon
  Canned tomatoes 1⁄2 Cup (8 tbs), crushed
  Sliced mushrooms 4 Cup (64 tbs)
  Ground black pepper To Taste
  Chopped fresh flat leaf parsley 2 Teaspoon
  Wide noodles 6 Ounce, cooked, drained
  Bechamel sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste

1. Preheat oven to 350°F. Spray an 8" square baking pan with nonstick cooking spray.
2. Soak dried mushrooms in 3/4 cup hot water 30 minutes. Strain liquid through a white paper towel or very fine sieve; reserve liquid. Rinse mushrooms carefully, removing any grit or hard spots. Chop mushrooms coarsely.
3. In medium saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes. Add chopped mushrooms; saute 1 minute. Add wine and tomatoes; cook 3 minutes. Add fresh mushrooms and salt and pepper to taste; cook 5 minutes longer, until mushrooms are tender. Add reserved porcini liquid and parsley; increase heat to medium-high and cook, stirring occasionally, until mixture thickens. Stir in noodles, prepared Bechamel Sauce and 1 tablespoon of the Parmesan cheese.
4. Transfer noodle mixture to prepared pan; sprinkle with remaining 1 tablespoon Parmesan cheese. Bake 8-10 minutes, until top is lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 63

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 9 mg3%

Sodium 365.3 mg15.2%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5.4 g21.5%

Sugars 1.8 g

Protein 11 g21.6%

Vitamin A 10.6% Vitamin C 12%

Calcium 14% Iron 8.7%

*Based on a 2000 Calorie diet


Noodles With Mushrooms Recipe