Egg Noodles with Morel Mushrooms and Garbanzo Beans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 cup dry white wine
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 3 large garlic cloves, chopped
- Carbohydrate 109 g(36%)
- Cholesterol 134 mg(45%)
- Fat 41 g(63%)
- Fiber 9 g(36%)
- Protein 41 g(82%)
- Saturated Fat 14 g(68%)
- Sodium 1362 mg(57%)
- Calories 1041
Preparation Bring broth and mushrooms to simmer in heavy small saucepan. Remove from heat; let stand until mushrooms soften, about 12 minutes. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid in pan. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and reserved soaking liquid, leaving any sediment in pan. Add wine and garbanzo beans. Boil until mushrooms are tender and sauce is reduced by half, about 8 minutes. Add noodles, 1/2 cup cheese and thyme to sauce. Toss until sauce coats noodles, about 2 minutes. Season with salt and pepper. Serve with remaining cheese.
Preparation Bring broth and mushrooms to simmer in heavy small saucepan. Remove from heat; let stand until mushrooms soften, about 12 minutes. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid in pan. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and reserved soaking liquid, leaving any sediment in pan. Add wine and garbanzo beans. Boil until mushrooms are tender and sauce is reduced by half, about 8 minutes. Add noodles, 1/2 cup cheese and thyme to sauce. Toss until sauce coats noodles, about 2 minutes. Season with salt and pepper. Serve with remaining cheese.
