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1
Bring a large pot of water to a boil for the egg noodles.
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2
Heat a medium sauce pot over medium heat.
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3
Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
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4
When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
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5
Sprinkle in a couple of tablespoons flour and cook 1 minute.
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6
Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
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7
Reduce heat to low and gently simmer.
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8
Season the sauce with nutmeg, salt and pepper.
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9
Heat a nonstick skillet over medium-high heat.
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10
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
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11
Cook the mushrooms 8 minutes, until tender.
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12
Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
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13
Reduce heat to medium low and let the liquid cook off.
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14
Preheat broiler to high.
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15
While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
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16
Drain noodles and return to hot pot.
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17
Add the sauce to the pot and toss noodles to coat in sauce.
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18
Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
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19
Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
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20
Garnish with chives.
