Egg Noodles with Mushrooms in Cream Sauce

Ingredients

• Egg noodles for wok 5 oz
• Champignons 5 oz
• 33% Cream 5 fl oz
• Onion ½ heads
• Garlic 1 clove
• Parsley 2 sprigs
• Thyme 1 sprig
• Butter 0 oz
• Vegetable Oil 2 spoons
• Salt ½ spoons
• Ground Black Pepper a pinch

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion. Cut the mushrooms in half.

Step 3

Heat butter and vegetable oil, and sauté the onion until golden brown.

Step 4

Add a sprig of thyme and crushed garlic to the onions. Sauté for one minute.

Step 5

Add the mushrooms to the skillet and sauté for 5 minutes, stirring occasionally.

Step 6

Pour the mushrooms with cream, season with salt and pepper. Simmer for a couple of minutes over low heat.

Step 7

Bring a large pot of water to a boil and add a teaspoon of salt.

Step 8

Add the noodles to the pot and cook for about a minute.

Step 9

Then drain in a colander and quickly rinse under cold running water.

Step 10

Place the noodles on a plate in a nest shape and spoon the mushrooms with cream into the center.

Step 11

Garnish the noodle and mushroom dish with parsley.