Egg Noodles with Mushrooms and Bacon
This is a comforting side dish of egg noodles, mushrooms and bacon, coated with a light sherry-cream sauce.
Ingredients
- 12 ounces broad egg noodles
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, finely chopped
- 10 ounces button or cremini mushrooms, sliced
- 1/2 cup sherry, see notes
- 1/2 cup heavy cream
- 1/4 cup flat leaf parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil for the egg noodles.
- Fry the bacon in a large pan until crisp. Transfer to a paper-towel-lined plate and set aside. Pour off all but one tablespoon of the bacon fat and return the pan to the stove.
- Add the vegetable oil and heat over medium heat. Add the onion and cook until soft and translucent, about 2 minutes. Add the garlic and cook for an additional minute, then add the mushrooms.
- Cook the mushrooms, stirring occasionally, until golden brown and season to taste with salt and pepper.
- Add the bacon and sherry and continue cooking for 3 to 4 minutes, until most of the sherry has evaporated, scraping up any browned bits that may have accumulated on the bottom of the pan.
- While the mushrooms and sherry simmer, cook the egg noodles according to the package directions, drain and set aside.
- Reduce the heat on the mushroom mixture to low, add the cream and cook until slightly thickened, about 1-1/2 minutes.
- Add the noodles and parsley and mix well. Taste and adjust the seasoning if necessary.