Brie and Wild Mushroom Stir-Fried Egg Noodles

Name: Brie and Wild Mushroom Stir-Fried Egg Noodles
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 oz (340 g) dried egg noodles; 1 lb (450 g) mixed wild mushrooms (cremini, shiitake, oyster), sliced ¼-inch thick; 8 oz (225 g) Brie cheese (rind removed), cut into ½-inch cubes, at room temperature; 3 tbsp (43 g) unsalted butter; 3 cloves garlic cloves, minced, minced; ½ cup (120 ml) cognac or brandy; ¾ cup (180 ml) chicken or vegetable stock; 4 sprigs fresh thyme sprigs, leaves stripped from stems; 1 large (60 g) shallot, thinly sliced; to taste sea salt; to taste freshly ground black pepper; ½ cup (50 g) Parmigiano-Reggiano cheese, grated, finely grated (optional)

From the MyKitchenBank Kitchen

A sophisticated fusion dish that marries French flavors with quick stir-frying. Creamy Brie melts into earthy wild mushrooms and cognac, coating tender egg noodles in a silky, luxurious sauce. Fresh thyme and garlic round out the classic French aromatics, making this an elegant weeknight dinner that feels restaurant-quality.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 4 servings

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Steps

Before you start

Bring a large pot of salted water to boil for the noodles
Slice the mushrooms and mince the garlic while the water heats
Cut the Brie into ½-inch cubes and let it sit at room temperature
Have all ingredients measured and within arm's reach before you start cooking

1
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the dried egg noodles and cook for 1 minute less than package directions (usually 7–8 minutes total), stirring occasionally so they don't stick.
- The noodles should be just barely tender, with a slight firmness in the center.
- Drain in a colander and set aside.
- Do not rinse; the starch helps the sauce adhere.
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Ready when: Noodles are tender but still slightly firm in the center
Tip: Slightly undercooking the noodles prevents mushiness when they finish cooking in the wok with the sauce.
2
Sauté mushrooms and shallot
- Heat a large wok or 12-inch skillet over medium-high heat.
- Add 1½ tablespoons of the butter and swirl to coat.
- When foaming, add the sliced wild mushrooms in a single layer and let them sit for 2 minutes without stirring—this encourages browning.
- Stir and cook for another 3–4 minutes, stirring occasionally, until the mushrooms are golden and tender.
- Add the sliced shallot and minced garlic, and stir-fry for 1 minute until fragrant.
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Ready when: Mushrooms are golden brown and shallots are translucent
Tip: Don't crowd the pan or stir too early; letting mushrooms sit caramelizes them and develops deeper flavor.
3
Deglaze with cognac
- Pour the cognac into the center of the wok and let it bubble for 30 seconds, then stir and let it reduce for another 1 minute.
- You'll see the liquid reduce by about half and any raw alcohol flavor will cook off.
- The mushrooms should smell rich and slightly sweet.
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Ready when: Cognac has reduced and no alcohol smell remains
Tip: If you prefer to skip alcohol, substitute with an equal amount of stock and reduce for 1 minute.
4
Add stock and thyme
- Pour in the chicken or vegetable stock and stir in the fresh thyme leaves.
- Bring to a gentle simmer and let it bubble for 2 minutes to meld the flavors.
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Ready when: Stock is simmering gently and thyme is fragrant
5
Stir in Brie and combine noodles
- Reduce heat to medium-low.
- Add the cubed Brie in batches, stirring gently until each batch melts into the sauce.
- The cheese should dissolve smoothly into a creamy sauce without clumping.
- Once the Brie is fully incorporated, add the drained noodles and toss gently for 1½–2 minutes, coating them evenly in the creamy mushroom sauce.
- The noodles will finish cooking through the heat of the sauce.
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Ready when: Brie is completely melted and noodles are glossy and coated
Tip: Keep the heat low to prevent the Brie from breaking or becoming grainy. Stir gently to avoid breaking the noodles.
6
Season and finish
- Remove from heat.
- Taste the noodles and season with sea salt and freshly ground black pepper as needed.
- If using Parmigiano-Reggiano, sprinkle it over the top and fold in gently.
- Divide into four bowls and serve immediately.
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Ready when: Seasoning is balanced and cheese is melted if added
Tip: Taste as you season; the Brie and stock are already salty, so go slowly with additional salt.

Good to know

Tips

Brown the mushrooms properly by letting them sit without stirring for 2 minutes. This creates depth of flavor that steamed mushrooms lack.
Keep the Brie at room temperature before cutting so it softens and melts more evenly into the sauce without lumping.
Cook the noodles 1 minute shy of fully tender so they finish cooking in the residual heat of the sauce and absorb its flavors.
Serve immediately in warm bowls; the creamy Brie sauce thickens as it sits and cools.

Make ahead

You can prep all ingredients (slice mushrooms, mince garlic, cut Brie) up to 4 hours ahead and store in separate containers in the refrigerator. The complete dish should be served immediately after cooking, as the Brie sauce will thicken and congeal as it cools.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium-low heat with a splash of stock, stirring constantly, until warm and creamy. Do not microwave, as this can separate the sauce. Freezing is not recommended due to the cream-based sauce and egg noodles.

Substitutions

cognac or brandy → dry white wine or apple cider. Use ½ cup (120 ml) of either. The flavor will be slightly lighter and less sweet, but still delicious.
mixed wild mushrooms (cremini, shiitake, oyster) → cremini or baby bella mushrooms. Use the same weight. The sauce will be slightly less complex in flavor, but still earthy and satisfying.
Brie cheese (rind removed) → Camembert or triple-crème cheese. Use the same weight. Camembert is slightly firmer, while triple-crème is even richer and more luxurious.
fresh thyme sprigs → 1 teaspoon dried thyme or fresh tarragon or chervil. Dried thyme has a more concentrated flavor, so use half the amount. Tarragon and chervil offer a different but equally French flavor profile.