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Serves 4 |
Wild Mushroom Tetrazzini With Green Peas
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Ingredients:
- 12 oz broad egg noodles
- 2 tsp olive oil
- 1/2 cup chopped yellow onion
- 2-3 garlic cloves, minced
- 4 cups sliced wild mushrooms (cremini, Portobello, shiitake or any wild mushrooms)
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and ground black pepper
- 2 cups reduced-sodium chicken or beef broth
- 2/3 cup frozen green peas
- 1-1/2 cups sour cream
- 2 tbsp chopped fresh parsley
- 1/4 cup parmesan cheese
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Preparation:
- Cook egg noodles according to package instructions. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat.
- Add onion and garlic and saute 1 minute.
- Add mushrooms and saute 5 minutes, until mushrooms are tender and release juice.
- Add thyme, oregano, and 1/2 tsp each salt and pepper. Cook 1 minute until herbs are fragrant.
- Add broth and bring to a simmer.
- Add peas and simmer 1 minute.
- Remove from heat and stir in sour cream and parsley.
- Add cooked egg noodles and toss to coat.
- Season to taste with salt and black pepper.
- Top with parmesan cheese just before serving.
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