Nouilles Vertes aux Champignons (Green noodles with sauteed mushrooms)

• 3 to 4 quarts of water
• Salt to taste, if desired
• 1/2 pound fresh mushrooms
• 4 tablespoons butter
• 3/4 pound fresh or dried green noodles
• 1/4 cup finely grated Parmesan cheese

1. Bring the water to a boil.
2. Add salt to taste.
3. Cover and let simmer until the noodles are ready to cook.
4. Slice the mushrooms thin.
5. There should be about two and a half cups.
6. Heat one tablespoon of the butter in a saucepan and add the mushrooms.
7. Cook, stirring, until they give up their liquid.
8. Continue cooking until the liquid evaporates.
9. Bring the salted water to a full rolling boil.
10. Add the noodles and cook to the desired degree of doneness.
11. Fresh noodles will require from two to four minutes.
12. Dried noodles may require up to eight or nine minutes.
13. Drain thoroughly.
14. Put the noodles in a hot serving dish.
15. Add the remaining butter and Parmesan cheese and toss.
16. Add the mushrooms and toss once more.
17. Serve immediately.

water, salt, mushrooms, butter, green noodles, parmesan cheese

Taken from cooking.nytimes.com/recipes/10234 (may not work)