Egg Noodles with Morel Mushrooms and Garbanzo Beans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe can be prepared in 45 minutes or less.Find the dried mushrooms in the produce section of the supermarket. Breadsticks and a radicchio salad with crumbled goat cheese and lemon vinaigrette round out the meal. End with poached apricots and honey cookies. Ingredients:
1 cup canned vegetable broth |
3/4 ounce dried morel mushrooms |
3 tablespoons olive oil |
3 large garlic cloves, chopped |
1 cup dry white wine |
1/2 cup drained canned garbanzo beans (chickpeas) |
8 ounces wide egg noodles, freshly cooked |
1 cup grated parmesan cheese |
3 tablespoons chopped fresh thyme |
Directions:
1. 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.
2. 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.
|
|