Creamy Mushroom Dill Egg Noodles
Tender egg noodles tossed in a silky, flour-free sauce made with Krakus mushroom soup and sour cream, topped with crispy golden mushrooms and fresh dill. A cozy Polish-inspired dinner that comes together in about 30 minutes.
Equipment
- 1 Large Pot
- 1 Large skillet
- 1 Whisk
Ingredients
- 8 ounces egg noodles
- Salt for the pasta water
- Crispy Mushrooms
- 1 to 1½ cups seared mushrooms or 8 ounces fresh mixed mushrooms, torn or sliced
- 1 tablespoon butter
- Sauce
- 1 tablespoon butter
- 1 small shallot or ½ small yellow onion finely diced
- 1 garlic clove minced
- 1 cup prepared Krakus mushroom soup
- ⅓ cup sour cream at room temperature
- ¼ to ½ cup reserved pasta water
- 1 tablespoon chopped fresh dill plus more for garnish
- Salt and black pepper to taste
Instructions
- Cook the egg noodles in salted boiling water according to the package directions. Reserve ½ cup of pasta water, then drain.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes until golden and crisp.
- Flip and cook 1 to 2 minutes more. Transfer to a plate.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the shallot and cook for 3 to 4 minutes until soft and lightly golden.
- Add the garlic and cook for 30 seconds.
- Pour in the mushroom soup and simmer for 3 to 4 minutes until slightly reduced and thick enough to coat a spoon.
- Remove the pan from the heat and whisk in the sour cream until smooth.
- Add the noodles to the skillet and toss to coat. Add pasta water a splash at a time until the sauce is glossy.
- Stir in the dill and season with salt and pepper. Top with the crispy mushrooms and extra dill.
Video
Notes
No leftover soup? Mix ¼ cup of Krakus mushroom soup concentrate with ¾ cup of broth. That's the same ratio as the package directions.
Fresh mushrooms: If you're not using leftover seared mushrooms, cook 8 ounces of fresh mushrooms the same way, adding a pinch of salt at the end.
Sour cream: Add it off the heat to keep it from curdling. Room temperature sour cream blends in more smoothly.
Salt: The soup is already seasoned, so taste before adding more salt.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce. Freezing isn't recommended, since the sour cream sauce can separate.
Fresh mushrooms: If you're not using leftover seared mushrooms, cook 8 ounces of fresh mushrooms the same way, adding a pinch of salt at the end.
Sour cream: Add it off the heat to keep it from curdling. Room temperature sour cream blends in more smoothly.
Salt: The soup is already seasoned, so taste before adding more salt.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce. Freezing isn't recommended, since the sour cream sauce can separate.