Creamy Egg Noodles with Sautéed Mushrooms and Fresh Herbs
Ingredients
- 8 ouncesegg noodles
- 12 ouncesmushrooms (cremini or baby bella)
- 1shallot
- 3 clovesgarlic
- 3eggs
- ½ cupheavy cream
- 2 tablespoonsbutter
- 1 tablespoonolive oil
- ¼ cupfresh parsley
- 2 tablespoonsfresh dill
- ·salt
- ·black pepper
- ½lemon
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 1 shallot.
- 03
Slice 12 ounces mushrooms into quarters.
- 04
Chop 1/4 cup fresh parsley and 2 tablespoons fresh dill.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
- 02
While the noodles cook, whisk together 3 eggs and 1/2 cup heavy cream in a small bowl. Season with salt and pepper and set aside.
- 03
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5–7 minutes until golden and any liquid has evaporated. Transfer to a plate.
- 04
Add the remaining 1 tablespoon butter to the skillet. Sauté the shallot for 2 minutes, then add the garlic and cook for 30 seconds until fragrant. Return the mushrooms to the pan.
- 05
Reduce heat to medium. Pour the egg mixture into the skillet, stirring constantly with the noodles, until the eggs are just set and creamy, about 2–3 minutes. If the mixture looks dry, add a splash of reserved pasta water.
- 06
Toss in the fresh parsley and dill. Squeeze in the lemon juice. Taste and adjust seasoning. Serve warm.
Spice Tips
For warmth, add a pinch of white pepper or a small pinch of cayenne to the egg mixture. A touch of nutmeg (1/8 teaspoon) in the mushroom pan adds earthy depth without heat.
For a richer version, use crème fraîche instead of heavy cream. The pasta water helps emulsify the eggs — don't skip it. Serve immediately, as the eggs set as the dish cools.