|Egg Noodles with Mushroom (Mantarli Eriste)|
1 lb wide egg noodles
4 Tbsp butter
½ lb white mushrooms, sliced
1 shallot, finely chopped
2 Tbsp lemon juice
1 cup fresh parsley, chopped
½ cup parmesan cheese, grated
1 Tbsp salt to taste
Cook egg noodles until just tender in boiling salted water, about 7-8 minutes.
Saute sliced mushrooms and shallot in butter over medium heat until mushrooms are tender, about 4-5 minutes. Stir in lemon juice and parsley, turn the heat off.
Drain noodles and toss in with cooked mushrooms. Take over a serving plate and sprinkle with parmesan.