Facebook0Twitter0Pinterest0 Ingredients 1 lb (450 g) fresh mushrooms, white or crimini, sliced 1 tbsp (15 mL) canola oil 1 Peak of the Market onion, chopped ½ lb (250 g) lean ground beef Homemade Mushroom Seasoning Blend ½ tsp EACH dried thyme and dried oregano, ¼ tsp EACH dried minced onion and dried minced garlic Salt and freshly ground pepper 2 tbsp (30 mL) all purpose flour 3 cups (750 mL) low sodium beef broth 4 cups (1 L) wide Rede-Made Noodles, uncooked 1 cup (250 mL) frozen peas, thawed ½ cup (125 mL) grated Old Cheddar cheese 2 tbsp (30 mL) chopped fresh parsley Directions Place ½ the mushrooms in a food processor, using the metal blade. Pulse until finely chopped. In large pot heat oil over medium-high heat. Add onion. Cook 3 minutes or until softened. Add chopped and sliced mushrooms, ground beef, Homemade Mushroom Seasoning Blend, salt and pepper. Cook 5 minutes, stirring often. Sprinkle with flour. Add broth. Mix well. Bring to boil. Stir in noodles. Cover. Cook 7 minutes stirring occasionally. Add peas and cheese. Mix well. Cook and stir often for 5 minutes or until noodles are tender and sauce is thickened and smooth. Top with Parsley. Pairs well with, Innis & Gunn Session IPA Facebook0Twitter0Pinterest0 Found Under: Main CoursesMushrooms30 min or lessFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.