Breastfeeding Friendly Classic Mushroom Noodle Bowls
Total time45 min
Prep time15 min
Cook time30 min
4.5(6)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 6 oz shiitake mushrooms, stems removed, caps sliced ¼ inch thick
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp tomato paste
- ¼ cup dry sherry or dry white wine
- 6 cups low-sodium vegetable broth
- 1 tbsp soy sauce
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 6 oz wide egg noodles
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- freshly grated parmesan cheese, for serving (optional)
Instructions
- 1
Melt the butter with the olive oil in a large pot over medium heat until the butter is foamy and just beginning to subside.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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