Egg Noodles with Fontina and Mushrooms

  • Yield: Serves 4 1x


  • 1 tablespoon olive oil
  • 10 oz mixed mushrooms, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons butter
  • 1/2 cup shallots, roughly chopped
  • 2 garlic cloves, chopped
  • 1 cup chicken stock
  • 3/4 cup dry white wine
  • 1 cup cubed fontina cheese
  • 3/4 cup shredded Asiago cheese
  • 1/2 cup chopped basil
  • 1/2 cup chopped parsley
  • 1/2 teaspoon fresh thyme
  • 1 lb egg noodles


  1. In a large sauté pan over a medium-high flame, heat olive oil. Add mushrooms to the pan, stir frequently, 5 minutes. Season with salt, pepper, paprika. Add half the butter, the shallots and garlic; sauté 5 minutes. Pour in chicken stock and wine and let the sauce come to a simmer. Stir in the fontina cheese and allow it to melt. Add the remaining butter, Asiago, basil, parsley, and thyme. Turn off the heat.
  2. Meanwhile, cook noodles according to package directions in salted water. Drain, reserving about 1/4 cup cooking liquid. In the cooking pot combine egg noodles and sauce. Sauce with thicken as it stands. Serve with dry white wine and green salad.


Adapted from a recipe in the New York Times Cook Book.