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Pasta with mushroom cream sauce
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6 oz. | Sfoglini Porcini Trumpets |
2 Tbsp. | Olive Oil |
Butter, alternative | |
or Mixture the Two | |
1/2 Cup | Minced Onion |
1 Tbsp. | Chopped Rosemary |
4 Cups | Sliced Mushrooms |
(Button, Shiitake, Porcini or Whatever Is Available) | |
1/4 Cup | Cream |
Salt | |
Pepper |
Bring 4 quarts of (salted) water to a boil. In a medium sized skillet, heat olive oil (and/or melt butter) over low heat. Add the minced onion to olive oil/butter and cook until translucent (sweat). Turn the heat up to medium-high, add mushrooms and cook until the mushrooms become tender. Add cream and reduce until the sauce begins to thicken and you have a nice consistency. Remove sauce from heat until you’re ready to add the Porcini Trumpets.
Cook the Porcini Trumpets in salted, boiling water for 5-8 minutes. Drain Porcini Trumpets and add to the sauce with the chopped rosemary. Toss and stir the Porcini Trumpets on medium heat until they are coated in the sauce. Season with salt and pepper and serve immediately.
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