Recipe: Egg Noodles with Mushrooms

Egg Noodles with Mushrooms, Courtesy:
Egg Noodles with Mushrooms, Courtesy:

Oh, those noodles! Toss egg noodles with sautéed mushrooms, shallots and fresh parsley for a comfort food fit for company.  Add chicken or turkey to stretch the servings and amp up the protein content.

1/2 pound wide egg noodles
2 Tbsp. butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped


  • Cook egg noodles until just tender in boiling salted water, about 6 minutes.
  • Saute sliced mushrooms and shallot in butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
  • Drain noodles and toss in with cooked mushrooms.
  • Add the parsley and season with a little salt, to taste.

Food Mingle Blog Alternatives and Substitutions:

  • I used sliced Baby Bella mushrooms because they have more flavor than the white mushrooms, and they’re my favorite! I also doubled the amount of mushrooms, because, well…they’re my favorite!
  • If you don’t have a shallot, you can substitute an onion, but decrease the amount because onions have a deeper flavor than shallots and they aren’t as delicate.
  • I also added a pinch of course ground pepper for added taste.
  • This seemed a bit dry, so I added a splash of chicken stock and a splash of olive oil over the top just before serving.

Yield: 4 servings

Source:, Courtesy: Rachel Ray, Show: 30 Minute Meals, Episode: 30 Minute Passport to Vienna



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