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