- 2/3 cup sliced shallots (2 large)
- 3 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and quartered lengthwise (4 cups)
- 1 (10-oz) package frozen baby peas, thawed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 lb medium or wide egg noodles
- Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
- Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.