This dish has some nice zip.
Cook 8 oz. (225 g) medium egg noodles in boiling water until tender but firm. Drain and return noodles to pot.
Melt 1 tbsp. butter/margarine in non-stick frypan . Add 4 cups mushrooms. Saute until soft and add to noodles.
Saute 1 garlic clove minced (or 1/4 tsp powder) and 1 cup chopped parsley in frying pan, adding more butter/margarine if needed. Add to noodle mixture.
Add 2 cups sour cream, 1/2 cup parmesan cheese and 1 tsp salt - stir together over medium heat until hot.
Turn into a serving bowl or platter. Sprinkle with parmesan cheese and parsley.
I love to serve it with some greens and fresh fruit. Enjoy!
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