Caramelized Leek and Mushroom Egg Noodles

Chani Salzer Chani Salzer
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I love going out to eat and trying new, unique dishes. This is a recipe I created after tasting this delicious, light, buttery and flavorful dish at a restaurant in Manhattan.

 

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40m 4
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Egg, Gluten, Wheat

Directions

Prepare Caramelized Leek and Mushroom Egg Noodles

  1. Heat butter in a large skillet over medium heat. Add leeks and cook until translucent and caramelized.

  2. Add mushrooms with one teaspoon of salt. Cook until moisture from mushrooms has been released and evaporated, and mushrooms are fully cooked, about 10 minutes.

  3. Add wine and cook until mostly evaporated. Add stock and season with salt and black pepper to taste. Bring to a simmer, then cook for about five minutes.

  4. While sauce is cooking, fry eggs sunny-side up until whites are fully set and yolks are still runny.

  5. Toss sauce with hot egg noodles. Top with sunny-side-up eggs and shaved Parmesan cheese.

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