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Rach's tuna noodles 2.0 are dressed in a creamy mushroom sauce that’s studded with fresh herbs and crunchy pickles.
Bring a pot of water to boil for noodles.
In a large skillet or pot over medium-high heat, melt butter and when it foams add the mushrooms. Brown them, then reduce heat a bit and add shallots or onion and garlic, season with salt and white pepper and fine black pepper. Add sherry or wine and soy, then let it absorb almost fully. Add flour and stir 1 minute, then whisk in stock and let it bubble. Add whole milk, and let sauce thicken and reduce by about 1/3 while you cook the noodles.