Creamy Mushroom & Thyme Egg Noodles
Ingredients
- 8 ouncesegg noodles
- 10 ouncesmushrooms
- 2 tablespoonsbutter
- 3 clovesgarlic
- 1½ cupsvegetable broth
- ½ cupheavy cream
- 2 teaspoonsfresh thyme
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupparmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Measure out fresh thyme leaves (about 2 teaspoons).
Method
- 01
Bring a large pot of salted water to boil. Add egg noodles and cook until just shy of tender (about 1 minute under the package time). Drain and set aside.
- 02
In the same pot, melt butter over medium-high heat. Quarter the mushrooms and add them to the pot; cook for 4 minutes, stirring occasionally, until golden brown.
- 03
Mince the garlic and add to the pot. Cook for 30 seconds until fragrant.
- 04
Pour in the vegetable broth and scrape up any browned bits from the bottom. Bring to a simmer.
- 05
Stir in the heavy cream and fresh thyme. Add the cooked noodles and toss gently to coat.
- 06
Simmer for 2 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
- 07
Remove from heat, stir in parmesan cheese, and serve warm.
Spice Tips
For earthiness and depth, add 1/4 teaspoon smoked paprika with the thyme. For a subtle heat, stir in a pinch of white pepper or red pepper flakes at the end. Fresh sage or tarragon can replace thyme for a different herbaceous note.