Noodles With Ham and Rosemary |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This recipe comes compliments of Supervalu Stores. I haven't tried it yet but I thought that others might benefit until I do get around to preparing it. Cooking time does not include boiling the egg noodles. Enjoy! Ingredients:
16 ounces wide egg noodles, cooked |
2 teaspoons vegetable oil |
1 medium onion, chopped |
1 lb fresh mushrooms, cleaned and quartered |
2 tablespoons all-purpose flour |
1 cup white wine |
3 tablespoons dijon mustard |
1 cup chicken broth |
8 ounces cooked ham, cubed (or julienned if using sliced ham) |
2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary) |
1/2 teaspoon ground black pepper |
8 ounces provolone cheese, shredded |
1/2 teaspoon salt (to taste) |
Directions:
1. Over medium heat, in a large saucepan, heat the vegetable oil and add the chopped onion. Sauté until they tenderize a bit and then add the mushrooms and sauté for another 6-8 minutes, stirring frequently. Increase the heat at the end of this time to reduce any existing liquid by half - if there is little or no liquid, ignore this step.
2. Reduce the heat to low and stir in the flour, continuing to stir for 2-3 minutes, then stir in the white wine, mustard and chicken broth.
3. Return the heat to medium until the mixture comes to a low boil and then add the ham, rosemary, pepper, and salt. Cover and simmer over low heat for 5 minutes. Toss the noodles with this blend at the end of the 5 minutes and then top with the provolone cheese.
4. Serve after the cheese melts over the other ingredients.
5. NOTE: You could substitute Monterey Jack cheese for the Provolone to achieve a little milder flavor or, you could add some grated Parmesan cheese to either in order to bump it up a little.
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