Creamy Garlic Mushrooms Over Buttered Egg Noodles
Ingredients
- 8 ouncesegg noodles
- 3 tablespoonbutter
- ·mushrooms (cremini or baby bella, mixed sizes welcome)
- 1 mediumyellow onion
- 4 clovegarlic
- ¾ cupheavy cream
- ½ cupvegetable or chicken broth
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- ¼ cupparmesan cheese
- ·fresh parsley
Prep
- 01
Halve and slice 1 pound mushrooms into roughly 1/4-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
- 04
Grate 1/4 cup parmesan cheese.
- 05
Chop a small handful of fresh parsley for garnish.
Method
- 01
Bring a pot of salted water to a boil. Add egg noodles and cook until al dente, about 6-7 minutes. Drain, return to pot, and stir in 1 tablespoon butter to prevent sticking. Set aside.
- 02
While noodles cook, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook for 4-5 minutes, stirring occasionally, until they release moisture and begin to brown. Season with salt and pepper.
- 03
Add diced onion to the skillet and cook 2-3 minutes until softened. Stir in minced garlic and fresh thyme, cooking for 30 seconds until fragrant.
- 04
Pour in broth and cream, stirring to combine. Simmer for 3-4 minutes until slightly thickened. Taste and adjust salt and pepper.
- 05
Stir in grated parmesan until melted and smooth.
- 06
Divide noodles among bowls and spoon the creamy mushroom sauce over top. Garnish with fresh parsley and a small pinch of black pepper.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the sauce in step 4. A dash of Worcestershire sauce or soy sauce adds savory umami. Fresh sage or rosemary can replace the thyme for a different herbal note.
This recipe is naturally vegetarian, but you can add 4 ounces diced bacon or pancetta in step 2 for a richer flavor. Leftover sauce keeps covered in the refrigerator for up to 3 days and reheats gently on the stove with a splash of broth.