NOODLES WITH MUSHROOMS
Make and share this Noodles With Mushrooms recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
- Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
- Mix in most of the cheese, reserving some for sprinkling over the top.
- Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
- Bake in a 325F over for 20 to 25 minutes.
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
MOM'S POTATO LATKES
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Provided by Lindsay
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
- Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
- Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
- Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 24.7 g, Cholesterol 93 mg, Fat 30.4 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 672.1 mg, Sugar 1.5 g
PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"
Provided by Selma Brown Morrow
Categories Milk/Cream Mushroom Appetizer Hanukkah Vegetarian High Fiber Winter Chive Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For latkes:
- Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
- Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
- For salad and chive cream:
- Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
- Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
- Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
- Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
- What to drink:
- Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
VEGETABLE AND FETA LATKES
There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra.
Provided by Edna
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 17.3 g, Cholesterol 104.1 mg, Fat 14.6 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 390.3 mg, Sugar 2.9 g
FAMILY LATKES
These latkes are perfect for any Jewish holiday or literally any other day!
Provided by Lauren Magenta
Categories SEO Review Potato Pancakes & Latkes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g
MUSHROOM NOODLE LATKES
Make and share this Mushroom Noodle Latkes recipe from Food.com.
Provided by Mercy
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On high heat, heat 2 tablespoons of butter or oil.
- Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
- Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms.
- Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
- Cook 4 to 5 minutes on each side until brown and crispy.
- Blot with paper towels.
Nutrition Facts : Calories 278.4, Fat 12.8, SaturatedFat 6.4, Cholesterol 193.1, Sodium 502.6, Carbohydrate 30.2, Fiber 2.2, Sugar 2.1, Protein 11.2
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