EGG NOODLES WITH PEAS AND MUSHROOMS
Categories Mushroom Side Vegetarian Quick & Easy Pea Fall Noodle Shallot Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 7
Steps:
- 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.
- 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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Damaris Odhiambo
[email protected]Meh.
Yasir Maqsood
[email protected]This dish is a winner!
Wekesa Benard
[email protected]Not bad, but not great either. The sauce was a bit bland, and the noodles were a little overcooked. I think I'll try a different recipe next time.
Muhammad Manzar
[email protected]Quick and easy to make, this dish is perfect for a weeknight meal. The flavors are simple but satisfying, and the leftovers are even better the next day.
Cassandra Wilson
[email protected]I've been looking for a new noodle dish to try, and this one definitely fits the bill. The combination of peas and mushrooms is classic, and the creamy sauce brings it all together. I especially liked the addition of fresh herbs.
Madre Payne
[email protected]This dish was a great way to use up leftover vegetables. I added some carrots and celery to the mix, and it turned out delicious. The sauce was creamy and flavorful, and the noodles were cooked perfectly. I will definitely be making this again!