Egg Noodles with Peas and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2/3 cup sliced shallots (2 large) |
3 tablespoons unsalted butter |
10 oz mushrooms, trimmed and quartered lengthwise (4 cups) |
1 (10-oz) package frozen baby peas, thawed |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 lb medium or wide egg noodles |
Directions:
1. Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
2. Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.
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