Mushroom Ragu with Wide Noodles Draft

Name: Mushroom Ragu with Wide Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2½ tbsp butter; 1 clove garlic, crushed; 2 tsp thyme leaves; 1¾ lb mixed mushrooms (halved); ¼ cup beef stock (not kosher in a dish with butter and cheese); ¼ cup vegetable stock; 14 oz wide egg noodles or pappardelle; 5 oz goat cheese (thinly sliced); salt

Wide noodles with mushrooms browned in butter, garlic and thyme, topped with slices of goat cheese. A quick meal I make with one skillet and one pot.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
KashrutDairy

What you need

Amount:4

2½ tbsp butter
1 clove garlic, crushed
2 tsp thyme leaves
1¾ lb mixed mushrooms, halved
not kosher¼ cup beef stock, not kosher in a dish with butter and cheese (optional)
kosher option¼ cup vegetable stock (optional)
14 oz wide egg noodles or pappardelle
5 oz goat cheese, thinly sliced
salt

How I make it

Heat a wide skillet over high heat.
Add the butter, garlic and thyme and fry for 30 seconds.
Add the mushrooms and fry for 4 minutes, or until well browned.
Add the beef stock (or vegetable stock) and simmer for 4 minutes, or until the mushrooms are tender.
Cook the noodles in a large pot of boiling salted water until al dente, then drain.
Toss the noodles with the mushrooms and divide among plates.
Top each serving with slices of goat cheese and serve.

Source: ChefEf (chefef.com)