- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound fresh mushrooms (your choice), sliced
- ½ teaspoon kosher salt
- 1½ cups leftover short rib sauce
- ½ cup heavy cream
- ¼ cup chopped parsley
- 1 pound egg noodles
In a 12-inch cast iron skillet, melt butter in oil over high heat. Stir in mushroom to coat them in fat. Then let them sit, undisturbed until they caramelize on one side (about four to five minutes). Once they are browned, sprinkle the salt over the mushrooms and stir. Add left over short rib sauce and broth. Reduce heat and simmer gently. Once the sauce is heated through, stir in cream and parsley.
Bring a large pot of salted water to a rolling boil. Cook noodles as directed. Drain noodles. Toss with sauce. Sprinkle with parsley and serve.