Creamy Mushroom and Thyme Egg Noodles with Crispy Shallots
Ingredients
- 12 ouncesegg noodles
- 1 poundcremini mushrooms
- 3shallots
- 3 clovesgarlic
- 4 tablespoonbutter
- 1 cupheavy cream
- ½ cupvegetable broth
- 3 sprigsfresh thyme
- ½ cupParmesan cheese
- ·salt and black pepper
- 2 tablespoonolive oil
Prep
- 01
Slice 3 shallots into thin rings, keeping some for crisping; reserve 1 shallot to dice finely for the sauce.
- 02
Quarter 1 pound cremini mushrooms.
- 03
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente, about 7 minutes. Reserve 1 cup of pasta water before draining.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the crispy shallot strips (from prep) and cook, stirring occasionally, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate and set aside.
- 03
In the same skillet, melt 3 tablespoons butter over medium-high heat. Add the diced mushrooms and cook, stirring occasionally, until golden brown and any liquid has evaporated, about 8 minutes.
- 04
Add the minced garlic and thyme sprigs to the mushrooms. Cook for 1 minute until fragrant.
- 05
Pour in the vegetable broth and heavy cream, stirring to combine. Simmer for 3 minutes until the sauce begins to thicken slightly.
- 06
Add the cooked noodles to the skillet and toss gently to coat. Stir in the Parmesan cheese and remaining 1 tablespoon butter. If the sauce seems too thick, add a splash of reserved pasta water until you reach a silky consistency.
- 07
Season with salt and black pepper to taste. Remove thyme sprigs. Transfer to bowls and top with crispy shallots and a crack of black pepper.
Spice Tips
For earthier depth, add a pinch of ground nutmeg to the cream sauce. To brighten the finish, add a squeeze of fresh lemon juice or a splash of white wine before serving. A touch of Dijon mustard (1 teaspoon) adds subtle tang.
This dish comes together in about 25 minutes. For a heartier version, stir in cooked diced chicken or pancetta lardons after the mushrooms finish browning. The recipe doubles easily for a crowd.