Best 7 Noodles With Mushrooms Recipes

NOODLES WITH MUSHROOMS

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.

NOODLES WITH MUSHROOM SAUCE

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.

EGG NOODLES WITH MUSHROOMS

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.

SESAME NOODLES WITH MUSHROOMS

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.

SOBA NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
• Toss slivered mushrooms with the Shallots& Ginger.
• Toss with the noodles.
• Mix together the stock, soy, sesame oil& Mirin or honey, mix.
• Pour over the noodles and mix well, taste& adjust seasoning.
• Arrange on 4 plates.
• Sprinkle with toasted sesame seeds& serve.
• For vegetarians use the vegetable stock.

SESAME NOODLES WITH MUSHROOMS

Steps:

• Bring broth to boil and add noodles.
• Cook, stirring occasionally, about 5-7 minutes, or until done.
• Drain and rinse under cold water until chilled.
• Drain thoroughly and place in a bowl.
• Toss with 2 teaspoons of sesame oil and add mushrooms.
• In another bowl stir water into tahini (or peanut butter) until smooth.
• Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
• Add sauce to the noodles and mushrooms and toss until well mixed.

LEMON NOODLES WITH MUSHROOMS

Steps:

• Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.
• Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
• Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.