EGG NOODLES WITH MUSHROOMS AND PEAS (for four) 

2/3 cup sliced shallots (2 large)

3 tablespoons unsalted butter

10 ounces mushrooms, trimmed and quartered lengthwise (4 cups)

one 10 ounce package frozen baby peas, thawed

¼ teaspoon salt

1/8 teaspoon black pepper

½ pound medium  or wide egg noodles

¼ cup freshly grated Parmigiano Reggiano

1.  Cook shallots in butter in a 10 inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 6 minutes.  Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 5 to 6 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, sprinkle in the Parmigiano, and toss again.

Serve with: Chicken schnitzel

adapted from Gourmet Magazine, November, 2004