Best 8 Noodles With Mushroom Sauce Recipes

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Noodles with mushroom sauce is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of different noodles and mushrooms, and the sauce can be customized to your own taste. Whether you prefer a light and creamy sauce or a rich and flavorful one, there is a recipe out there that is perfect for you. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to become a family favorite.

Here are our top 8 tried and tested recipes!

CHICKEN AND NOODLES WITH MUSHROOM SAUCE



Chicken and Noodles with Mushroom Sauce image

This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.-Virginia Conley, Wauwatosa , Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked noodles or rice
Sliced almonds, toasted, optional

Steps:

  • In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 281 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 1036mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

MUSHROOM NOODLES



Mushroom Noodles image

Mushroom noodles is a quick and easy Asian-style stir-fried noodle dish that can be enjoyed in every season. The combination of noodles, Asian sauces, and sauteed mushrooms, is delicious. It's a great meat-free dinner option made with a handful of basic ingredients.

Provided by Vandana Chauhan

Categories     Main Course

Time 25m

Number Of Ingredients 13

400 grams noodles or spaghetti
3 cups chopped button mushrooms
4-5 cloves garlic, minced (adjust to taste)
1 teaspoon grated ginger
5-6 spring onion stalks, chopped (keep white and green parts separated)
1.5 + 1 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons vegan/ vegetarian oyster sauce
1 tablespoon red chili sauce (adjust to taste)
1 tablespoon white vinegar
2 teaspoons sesame oil
½ teaspoon ground black pepper (adjust to taste)
Salt to taste

Steps:

  • Cook noodles as per the instructions given on the packet. Strain, apply around a tablespoon of oil, and keep aside. Don't discard the water in which it was cooked.
  • In a bowl, mix soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil, salt, and ground black pepper. Keep the sauce mix aside.
  • Heat 1.5 tablespoons of oil in a wok. Add the white part of spring onion, ginger, and garlic. Saute for about a minute.
  • Add chopped mushrooms and saute for 4-5 minutes or until the mushrooms are cooked.
  • Add the sauce mix and cook for around 2 minutes.
  • Next, add spring onion greens and saute for a few seconds.
  • Finally, add cooked noodles and around ¼ cup of water in which noodles were cooked.
  • Stir fry on high flame for 2-3 minutes or until everything gets mixed and the onion greens get wilted.

Nutrition Facts : Calories 343 kcal, Carbohydrate 65 g, Protein 13 g, Fat 3 g, SaturatedFat 0.5 g, Sodium 477 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

NOODLES WITH MUSHROOMS



Noodles With Mushrooms image

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

1/2 lb wide egg noodles
1/2 lb mushroom, sliced
1 large onion, sliced
3 ounces cheese, grated
1 egg
1/4 cup breadcrumbs
salt and pepper
1 ounce butter

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.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

NOODLES WITH MUSHROOM SAUCE



Noodles With Mushroom Sauce image

A cross between Fettuccine Alfredo and Mushroom Noodle Casserole! I didn't want to make a trip to the store and my 8 year old daughter wanted Fettuccine Alfredo. She loves mushrooms, so I came up with this. It was a big hit. A child could easily make the sauce.

Provided by tdej5421

Categories     Kid Friendly

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese
1 (16 ounce) package wide egg noodles

Steps:

  • Prepare noodles per directions on package, drain.
  • While noodles cook, cube cream cheese and soften in the microwave for about 40 seconds.
  • Add and stir the soup and enough water until sauce is the consistency you prefer.
  • Heat in the microwave about 2 minutes, until hot.
  • Serve over cooked noodles.

BUTTERNUT SQUASH NOODLES WITH MUSHROOM SAUCE



Butternut Squash Noodles with Mushroom Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 butternut squash, neck only, peeled
Olive oil
Salt and pepper
1 cup quartered Brussels sprouts
1 cup chanterelles
1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil
8 fresh sage leaves
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Using a spiralizer, make "buttles" (butternut squash noodles) from the squash.
  • Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper.
  • Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground.
  • Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes.
  • On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes.
  • Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.

PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

Tips:

  • Choose the right mushrooms. For a rich, earthy flavor, use cremini or shiitake mushrooms. For a more delicate flavor, use white button mushrooms.
  • Slice the mushrooms thinly. This will help them cook evenly and absorb the sauce better.
  • Sauté the mushrooms in butter. This will help them brown and develop a delicious flavor.
  • Use a good quality white wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will add a bright acidity to the sauce.
  • Simmer the sauce until it has thickened. This will help the flavors to meld and develop.
  • Serve the noodles with grated Parmesan cheese and chopped parsley. This will add a touch of richness and freshness.

Conclusion:

Noodles with mushroom sauce is a delicious, versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like your sauce thick or thin, creamy or chunky, there's a mushroom sauce recipe out there for you. So next time you're looking for a quick and easy meal, give noodles with mushroom sauce a try.

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