Creamy lemon-Dijon mushrooms and egg noodles! An easy, decadent side dish that’s perfect with grilled or roasted meat or fish.
Creamy, lemony, mustardy Dijon mushrooms pair perfectly with tender egg noodles and plenty of dill.
A sort of cousin to stroganoff, this spin on the classic egg noodle dish brings in plenty of mushrooms and pairs them with decadent, tangy sour cream sauce, mustard, briny capers, and lots of herby dill for a side dish you’ll want to eat with everything.
It’s as easy as anything to make and delivers an amazing flavor profile with just a handful of ingredients. What’s not to love?
How to make this lemon-Dijon mushroom and egg noodle recipe
What you need
- Egg noodles: I use thin egg noodles, but broad or extra broad will work here!
- Mushrooms: Sliced cremini or baby bella are perfect, but feel free to try it with a mix! Maitake, oyster, or shiitake would be great!
- Aromatics: I add minced shallots, garlic, and capers to flavor the mushrooms.
- Veggie stock: I used Better than Bouillon’s “chicken” flavor veggie stock, but you can use regular veggie stock or keep it simple with water!
- Mustard: I use a mix of Dijon and whole-grain mustard in the sauce.
- Sour cream: This adds the perfect amount of tangy creaminess to the sauce! If you don’t have sour cream, you can use ½ cup heavy cream instead.
- Lemon juice and dill: This adds a perfect amount of lemony, herby brightness to the creamy sauce.
How to make it
- Step 1: Bring a large pot of salted water to a boil.
- Step 2: While you wait for the water to boil, brown the mushrooms. Add the shallot, garlic, and capers to the mushrooms and sauté until fragrant.
- Step 3: Make the sauce by whisking together the veggie stock, Dijon mustard, and whole-grain mustard. Add it to the pot with the mushrooms and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 20 minutes.
- Step 4: Add the noodles to the boiling water and cook according to package directions. Drain, rinse, and set aside.
- Step 5: Scoop out a bit of the warm liquid from the pot of mushrooms and add to a glass measuring cup. Add the sour cream and whisk until warmed through. Add it to the pot of mushrooms along with the dill and lemon juice. Stir until incorporated. Simmer for 5 to 7 minutes to warm the sour cream completely.
- Step 6: Add the cooked egg noodles and toss to coat. Simmer for 1 to 2 minutes until warm. Taste and season.
From there, you’re ready to serve it up! Spoon the mushrooms and egg noodles into bowls and finish with more fresh dill on top.
Lemon-Dijon Mushrooms and Egg Noodles
Creamy lemon-Dijon mushrooms and egg noodles! An easy, decadent side dish that's perfect with grilled or roasted meat or fish.
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Servings: 6 as a side dish
Calories: 294kcal
Ingredients
- 12 ounces thin egg noodles
- 1 tablespoon extra virgin olive oil
- 8 ounces baby bella mushrooms (trimmed and sliced)
- 1 shallot (peeled and minced)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon capers (drained)
- 2 cups vegan "chicken" stock (or vegetable stock or water)
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 cup sour cream
- ½ cup dill (loosely packed; roughly chopped)
- 1 lemon (juiced; about 2 tablespoons total)
- Salt and pepper
Instructions
Sauté the mushrooms:
- Place a wide pot on the stove over medium heat. Add the mushrooms and cook for 5 to 7 minutes, allowing them to release excess moisture.
- After 5 to 7 minutes, add 1 tablespoon of extra virgin olive oil and sauté for 2 to 3 minutes until the mushrooms deepen in color and crisp around the edges.
- Add the minced shallot, minced garlic, and capers to the mushrooms. Add a pinch of salt and pepper. Sauté for 2 minutes until fragrant.
Make the sauce:
- Whisk together the vegetable stock or water, Dijon mustard, and whole-grain mustard until smooth.
- Add the sauce to the mushrooms and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes. Taste and season.
Cook the egg noodles:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, rinse, and set aside.
Finish the egg noodles:
- Scoop out ½ cup of the warm sauce and whisk together with the sour cream to temper it. Add the tempered sour cream mixture back to the sauce along with the dill and lemon juice. Simmer for 5 to 7 minutes. Taste and season.
- Add the cooked egg noodles and toss to coat for 1 to 2 minutes until warmed through. Taste and add salt and pepper if needed.
To serve:
- Transfer the pasta to a large serving bowl. Finish with more dill and serve immediately. Enjoy!
Nutrition
Calories: 294kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Sodium: 88mg | Fiber: 3g | Sugar: 3g | Vitamin C: 5mg
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