This recipe is effortless and “OH”so Savory! Hope you enjoy!
4 cups dry egg noodles
1 cup sliced baby Bella mushrooms
2 tbsp. vegetable oil, divided
1 cup chopped onion
1 clove garlic, minced
¼ tsp. Cajun Seasoning
1 tbsp. butter
1 cup dry white wine
2 tbsp. all-purpose flour
1 cup chicken broth
1 cup heavy cream
Juice of ½ a lemon
2 tbsp. Creole mustard
¼ cup sour cream
1 tbsp. chopped parsley
1 recipe of The Sisters Mini- Bacon Meatballs
Salt and pepper to taste
Boil a large pot of salted water for egg noodles.
Sauté mushrooms in 1 tbsp. oil in nonstick skillet over medium high heat, about 5 minutes. Transfer to plate. Sauté onion, Cajun seasoning and garlic in remaining oil in same skillet until onion is soft, about 5 minutes.
Prepare noodles according to package directions; drain, toss with butter; set aside.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.
Whisk in broth and heavy cream. Add lemon juice and mustard; simmer until thick, 8-10 minutes.
Stir in cooked mushrooms, sour cream, parsley and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
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