Egg Noodles With Peas And Mushrooms

1. 1

   Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes.

2. 2

   Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes.

3. 3

   Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.

4. 4

   Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes.

5. 5

   Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.