Egg Noodles With Mushrooms And Shallots
serves 2-4
In this simple pasta dish, an irresistible combination of mushrooms, white wine and fresh thyme leaves makes a richly flavored sauce for silky egg noodles.
1/2 pound egg noodles
1 ounce dried mushrooms, such as morel or porcini
1 cup vegetable broth
3 tablespoons olive oil
2 shallots, finely chopped
1 cup white wine
2 tablespoons fresh thyme
1/4 cup grated parmesan
prep: 30 minutes
total: 30 minutes
large pot
sauté pan
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the egg noodles and cook, stirring occasionally, until tender, about 8 minutes. When done cooking, drain noodles and set aside.
2. Meanwhile, add the mushrooms to the broth and bring to a boil. Remove from heat and let mushrooms soften, about 15 minutes.
3. In a sauté pan, heat oil and cook shallots until tender. Add the mushrooms, broth and wine and simmer until mushrooms are tender and liquid has reduced by half, about 10 minutes.
3. Add noodles and thyme to sauté pan. Toss to coat. Stir in the parmesan and serve.
