“May you live in the world that loves you.”
This has got to be one of the fastest and easiest recipes that I’ve come across in a long time. What I especially love with this recipe are the choices. You could use fettuccine, rice noodles, or zucchini noodles. You can also choose to use sour cream, creme fraiche, or whole milk Greek yogurt for the creamy part.
If using yogurt, add it at the end once the rest of the sauce ingredients are off the heat. Personally, I prefer to use the yogurt. Sour cream does have thickeners and other interesting ingredients.
Finally, although the recipe below is the vegetarian version, you could add protein, aka meat. You can use strips of beef, ground beef, chunks of turkey, or chicken. A natural place to use up those leftovers. But here are the basics where you’ll begin.
large onion, sliced
24 ounces sliced mushrooms
1/2 cup creme fraiche, sour cream, or whole milk Greek yogurt
1/2 cup whipping cream
noodles, your choice
In a large, non-stick skillet, on medium heat, cook the onion and mushrooms, stirring occasionally. This will take about 5 minutes.
While this is going on prepare the noodles.
Back in the mushroom and onion pan, add the dairy ingredient of your choice along with the whipping cream. Decrease the heat to low and simmer for another 5 minutes. Toss with the noodles. You could also skip the noodle toss and serve the sauce separately with noodle choices on the side. This works especially well if you’re serving a group that includes a gluten free contingency.
I actually added some turkey from the deli that I diced. It was approaching its “use by” date. A tasty way to move food through the system. I also didn’t have any whipping cream so used a half cup of broth with some arrowroot for thickener along with the yogurt. As Miss Piggy advised – “You gotta go with what you got.” Smart Piggy.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.