November 02, 2006

Mushrooms & Egg Noodles




Ingredients:
1/2 lb egg noodles
2/3 cup fresh parsley, chopped
6 oz mushrooms, sliced
1 large clove garlic, minced
1 shallot, minced
1 tablespoon butter
1 tablespoon olive oil
juice of 1/2 lemon
salt

Directions:
Bring a large pot of water to boil. Then add egg noodles and cook about 6 minutes or until tender. Meanwhile, in a small sauce pan, heat the butter and oil. Add the shallot and garlic, saute until soft and translucent but not browned, about 8 minutes. Add mushrooms and saute, stirring occasionally, until coated and cooked through. Drain the egg noodles and toss with parsley and lemon juice. Add the mushroom mixture and a sprinkle of salt and toss again. Serve immediately.
My thoughts:
This is a great side dish to fall back on. It requires little effort, is simple and tasty and great with a variety of main dishes. I really don't know why I don't serve it more. I made it for my husband for the first time today and he really enjoyed it. Egg noodles are so plain, it's fun to dress them up a bit.

5 comments:

  1. I like my mushrooms dark dark brown :)

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  2. I like the curly shape of egg noodles. If you baked that in the oven and added lots of cheese it would be an excellent comfort food dish.

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  3. That looks delicious to me. Mushrooms and noodles are a very satisfying combination, and I bet the lemon juice and parsley give them a nice bit of brightness.

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  4. Side dish yes, but on a night when I want something simple, easy and tasty I can see a big bowl of this going down a real treat!

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  5. That looks so easy to make! I'm going to try it over the weekend!!! Niki

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