Egg Noodles With Morel Mushrooms And Garbanzo Beans Food

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

EGG NOODLES WITH MOREL MUSHROOMS AND GARBANZO BEANS

Steps:

• Bring broth and mushrooms to simmer in heavy small saucepan. Remove from heat; let stand until mushrooms soften, about 12 minutes. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid in pan. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and reserved soaking liquid, leaving any sediment in pan. Add wine and garbanzo beans. Boil until mushrooms are tender and sauce is reduced by half, about 8 minutes.
• Add noodles, 1/2 cup cheese and thyme to sauce. Toss until sauce coats noodles, about 2 minutes. Season with salt and pepper. Serve with remaining cheese.

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
• Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
• Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
• Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
• Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

EGG FRIED NOODLES

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

SCRAMBLED EGGS WITH MORELS

Steps:

• Melt half the butter in a small skillet over high heat. Add the morels and shallots and sauté until they are tender, about 8 minutes. Season to taste with salt and pepper and remove from the heat.
• Melt the remaining butter in a heavy nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency. Season with salt and pepper.
• Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

Steps:

• Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
• Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.