Egg Noodles With Peas And Mushrooms
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 2/3 cup sliced shallot (2 large)
- 3 tablespoons unsalted butter
- 10 ounces mushrooms, trimmed and quartered lengthwise (4 cups)
- 1 (10 ounce) package frozen baby peas, thawed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 lb wide egg noodles
Recipe
- 1 cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes.
- 2 add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes.
- 3 stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
- 4 cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes.
- 5 drain well in a colander, then immediately add to mushroom mixture, tossing to combine. season with salt and pepper.
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