I’ve love mushrooms and pasta, in this instance egg noodles. When I was young my mom used to give me buttered egg noodles and top with grated cheese or crumbled feta. I still eat this is a grown-up.
This dish has more adult flavours and you can tweak the ingredients to your liking: go all butter or all olive oil, choose the type of stock you like (I prefer beef) and pick your favourite cheese.
I used grated Romano cheese them crumbled some leftover Truffled Feta I have in my fridge.
The great thing about this dish is it’s all done in your skillet ie. I don’t boil the pasta in a separate pot. Instead, I take advantage of the starches in the noodles, which thicken and cook in the liquid in the pan.
Hello quick weeknight meal!
Mushrooms with Egg Noodles
(serves 4-6)
1/4 cup olive oil
1 stick unsalted butter
5 cups assorted mushrooms, sliced/chopped
1 cup diced onions
3 cloves of garlic, minced
3 bay leaves
5 springs of fresh thyme
1/2 cup dry white wine
500 gr. egg noodles
2 1/4 cups milk
2 2/3 cups hot stock (beef, vegetable or hot water seasoned with soy sauce)
salt and pepper
1/2 cup chopped fresh parsley
1 cup grated Parm or Romano cheese
extra cheese for topping
- Place a large skillet on your stove top over medium heat, add the olive oil/butter and once melted, add mushrooms, some salt and pepper and stir. Sweat in the pan for 5 minutes. Now add the onions, garlic, bay and thyme, stir in and cook for another 5-6 minutes or until translucent.
- Add the wine and cook for a couple of minutes or until absorbed. Add the noodles, milk, hot stock and bring up to a boil, add some salt and pepper and cover. Simmer for 15-20 minutes, stirring occasionally.
- Remove the cover, simmer another 5 minutes if you want a thicker sauce.
- Take off the heat, remove bay leaves and thyme sprigs, add your parsley, cheese and toss to coat. Divide into bowls and serve. Add extra cheese on top if desired.
