Egg Noodles with Mushrooms
You can serve these easy-to-prepare noodles with a variety of main dishes. The flavors will set even more overnight, so they’re delicious for leftovers, too!
Shallots may seem like a little thing, but the bulbs (which look a bit like garlic), when chopped and sautéed in butter, add both sweetness and spunk, though not as much bite as onion. –RR
- 1/2 pound wide egg noodles
- 2 tablespoons butter
- 8 white mushrooms, sliced
- 1 shallot, finely chopped
- A handful fresh parsley, chopped
Cook egg noodles until just tender in boiling salted water, about six minutes.
Sauté sliced mushrooms and shallot in two tablespoons butter over moderate heat until mushrooms are tender, about 3-4 minutes.
Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.