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rich mushroom gravy + parsley egg noodles
Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 413 | Category: Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Egg (Egg Noodle), Wheat (Egg Noodle + Flour), Soy (Soy Sauce) + Milk (Sour Cream) | Excellent Source of: Protein, Vitamin C | Good Source of: Fiber, Iron, Vitamin A
People go crazy over silky, earthy Nebbiolo, and it’s fantastic with mushrooms.
The creamy and earthy mushroom sauce screams for a Pilsner.
Stroganoff or Hasselhoff?
1. Cook noodles: Bring salted water to a boil in a medium saucepan. Add noodles and cook 7 minutes or until al dente. Drain.
2. Start sauce: While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add mushrooms and onion. Cook 6 minutes or until mushrooms are browned and tender. Stir in garlic.
3. Meanwhile, prep ingredients: Whisk together vegetable stock concentrate and 1 cup very hot water. Coarsely chop parsley. Stir half of parsley into noodles.
4. Finish sauce: Stir together stock, 1 tablespoon all-purpose flour, soy sauce, and paprika. Add to mushrooms in skillet. Cook 3 minutes or until sauce thickens. Remove from heat, and stir in sour cream.
To Serve: Divide pasta evenly between 2 serving plates or bowls. Top with sauce, and sprinkle with remaining parsley.
Prevent the pasta water from boiling over by placing a wooden spoon across the top of the pot. Spice it Up!: Serve with your favorite hot sauce.
Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife
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