1/2 package of egg noodles
1 tablespoon of butter
1 lb of sliced mushrooms or about 2 cups (I like a mix of shitake, cremini, oyster, and portobello)
2 sprigs of thyme
4 tablespoons of grated fontina cheese
1 tablespoon of mascarpone
Parmesan cheese (optional)
1 bunch of arugula (optional)
Bring a large pot of water to boil.
Meanwhile, melt butter over medium heat until the butter melts and foams. Add the shallots and sautee for a minute or two. Add the mushrooms on high heat stirring occasionally for two minutes. Sprinkle with salt. Turn down heat and let mushrooms simmer for about five minutes, until they become fragrant and supple. Add the sprigs of thyme and stir.
Once the water is boiling, add the egg noodles and cook as desired. Once noodles are al dente, drain water, but reserve a quarter cup of cooking liquid. Place the cooked noodles back in the pot.
Remove the thyme from the mushrooms and pour the mushrooms into the pot with the cooked noodles. Add the fontina and drizzle in reserved cooking liquid if needed. Stir until the fontina is incorporated. Add a tablespoon of marscapone and stir. Finish with salt and pepper, and add arugula and Parmesan cheese, if desired.