Mushroom Farfel
Embrace the comforting flavors of Mushroom Farfel, a hearty and savory dish that marries tender egg noodles with the earthy richness of sautéed mushrooms. Perfect as a cozy side dish or a satisfying light main course, this recipe features al dente egg noodles tossed in a luscious medley of golden onions, fragrant garlic, and perfectly browned mushrooms, all brought together with a touch of vegetable broth for added depth. A sprinkle of paprika adds warmth, while fresh parsley brightens the dish with a burst of freshness. Whether prepared with the optional beaten egg for extra creaminess or enjoyed as-is, this quick and easy recipe (ready in just 40 minutes) is a delicious way to elevate weeknight meals with minimal effort. Perfect for lovers of comfort food and all mushroom enthusiasts, Mushroom Farfel is your next go-to crowd-pleaser!
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Recipe Information
Ingredients
- 8 oz egg noodles (farfel or wide noodles broken into small pieces)
- 8 oz mushrooms (cremini or white button, sliced)
- 1 medium onion (finely chopped)
- 3 tbsp butter
- 1 tbsp olive oil
- 1 cup vegetable broth
- 2 tbsp fresh parsley (chopped)
- 2 cloves garlic (minced)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp paprika
- 1 large egg (optional for binding, beaten)
Instructions
Cook the egg noodles in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and season with salt, black pepper, and paprika. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour the vegetable broth into the skillet and scrape up any browned bits from the bottom. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld.
If using, quickly beat the optional egg and stir it into the cooked noodles for added richness.
Toss the cooked egg noodles with the mushroom mixture in the skillet until evenly coated.
Remove from heat and garnish with freshly chopped parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
