Sauteed shallot and mushrooms in a cream sauce with worcestershire and dijon, served over tender egg noodles.
What you will need
12 oz. Egg Noodles
2 lb Crimini Mushrooms
2 Tbsp Unsalted Butter
1 tsp Beef Bouillon
1 Tbsp Dijon Mustard
1/2 cup Sour Cream
1 cup Heavy Cream
Salt, as needed
Pepper, as needed(Nutritional facts 157 calories, 7.84 g fat, 17.97 g carbohydrates, 4.9 g protein, 37 mg cholesterol, 168 mg sodium)
How to cook
Gather the ingredients.
Cook the egg noodles until tender in salted boiling water, then strain.
Peel and slice shallots into thin rings.
Your mushrooms may need a rinse before cutting, so first check for any soil. Then, slice away any tough or darkened portions of the mushroom stems. Group the mushrooms into a grid, stem facing upwards. Slice first in half, then into quarters.
Melt the butter in a large sautè pan over medium heat.
Add the sliced shallots and cook, stirring frequently, until tender and beginning to brown.
Add the quartered mushrooms and cook for about 7 minutes, just to brown the mushrooms slightly and get them to release some of their moisture.
Stir in the bouillon.
Stir in the mustard.
Stir in the sour cream.
Stir in the heavy cream. Simmer for about 10 minutes, or until thickened to desired consistency. Season as needed and serve over egg noodles. Add a little chopped parsley and a dollop of sour cream if you like.