To make this dish vegetarian, use vegetable broth instead of chicken broth.
12 ounces uncooked medium egg noodles
1 tablespoon olive oil
1 1/2 teaspoons all-purpose flour
3 cups sliced cremini mushrooms
2 (8-ounce) packages presliced button mushrooms
1 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons butter
3/4 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
How to Make It
Cook noodles according to package directions, omitting salt and fat.
While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.
Stir in butter and pepper. Add pasta; toss to coat. Stir in cheese.
Wow! I love this recipe. I had a trumpet mushroom I needed to use so I tried this and am very happy with the results. I took the other reviewer's recommendation and added dried sage. I used whole wheat penne as that is what I had on hand. I love the flavor profile. The lemon adds a pop of fresh.
LOVE this! I did fry some fresh sage leaves in the oil (for a minute and then removed) before adding the flour. I also added a handful of coarsely chopped toasted walnuts when I added the noodles and used "real" parmesan cheese. When served I sprinkled with some more cheese and the sage leaves. DELICIOUS - being added to my "favorites" file!
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