Creamy mushroom noodles

Creamy mushroom noodles

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Creamy mushroom noodles

The ingredient of Creamy mushroom noodles

  1. 250g noodles
  2. 185ml (3/4 cup) Massel fowl fashion liquid stock
  3. 200g button mushrooms, thinly sliced
  4. 185ml (three/4 cup) more light thickened cream
  5. 1 tablespoon coarsely chopped fresh continental parsley
  6. Freshly ground black pepper

The instruction how to make Creamy mushroom noodles

  1. Cook the noodles in a big saucepan of salted boiling water following packet instructions. Drain and return to the pan.
  2. Meanwhile, area the chicken stock and mushroom in a massive non-stick frying pan and convey to the boil over medium-excessive warmth. Cook, stirring every now and then, for 6-7 minutes or until mushroom is soft. Add the cream and cook dinner, stirring once in a while, for 10-12 mins or till decreased by way of one-0.33.
  3. Add the noodles and parsley to the sauce and cook for 1-2 minutes or till well blended and heated thru. Taste and season with pepper.
  4. Divide noodles among serving bowls. Top with the paprika fowl (see notes) and serve right away.

Nutritions of Creamy mushroom noodles

fatContent: 321.455 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 10 grams protein
sodiumContent: 23 milligrams cholesterol

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