Turkish Noodles with Mushrooms
2 servings of large egg noodles
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion, chopped
1-2 garlic cloves, chopped
2 large tomatoes, peeled, diced
3 tbsp tomato paste
8-10 medium size mushrooms, cleaned, sliced
1/2 tsp crushed red pepper
Fresh parsley, chopped
1 tsp lemon zest
Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper, and toss.
Meanwhile saute the onion with olive oil for a few minutes. Add the garlic when the smell comes out, then add tomatoes, mushrooms, crushed pepper, salt and pepper. Cook for about 8 minutes over medium-low heat.
Place the noddles on a service plate and pour the mushroom sauce on the top. Sprinkle parsley and lemon zest all over. Serve as a light lunch dish with Radish Salad.