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.