Noodles with Fresh Mushrooms

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound mushrooms, thinly sliced
  • 6 tablespoons butter
  • Salt
  • ΒΌ teaspoon freshly ground black pepper
  • 1 cup soft fresh bread crumbs
  • 8 ounces egg noodles
  • 2 tablespoons finely minced parsley


    1. Cook the mushrooms in five tablespoons of the butter until they are lightly browned. Sprinkle with salt and pepper.

    2. In a small skillet cook the bread crumbs in the remaining tablespoon of butter, stirring, until browned.

    3. Cook the noodles according to package directions and drain. Turn them onto a hot platter and toss with the mushrooms. Sprinkle with bread crumbs and parsley and serve immediately.