These noodles are divided just before serving: two servings are left plain for picky palates, while the others are daringly dressed with shiitake mushrooms and Asiago cheese.
3 quart water
1 tablespoon chicken bouillon granules
1 (8-oz.) package wide egg noodles
2 1/2 cups whipping cream
1/4 cup dry white wine or chicken broth
1/2 teaspoon salt
4 ounces sliced shiitake mushrooms
3/4 cup frozen sweet peas
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1/2 cup grated Asiago cheese
1/4 teaspoon ground white pepper
How to Make It
Combine water and chicken bouillon granules in a Dutch oven; bring to a boil. Add noodles, and cook according to package directions. Drain and return to Dutch oven.
Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.
Sauté mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.
Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.
MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad