Mushrooms & Egg Noodles

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

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.


  1. I like my mushrooms dark dark brown 🙂

  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.

  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.

  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!

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