Friday, January 13, 2012

Mushroom Sauce Pasta

Mushroom Sauce Pasta
adapted from lemons and anchovies

1/4 cup olive oil
3 cloves garlic, minced
10 oz. mushrooms, sliced
pinch nutmeg
1 cup cream
1/2 cup white wine
3 Tbs. chopped fresh parsley
1/2 lb. pasta
Parmesan for grating

1. Soak 1 oz. of the mushrooms in hot water for 10 minutes, reserving 1/2 cup of liquid.
2. Prepare pasta according to package directions.
3. Heat olive oil on medium-high heat, add dry mushrooms. Cook until they start to wilt. Add soaked mushrooms, and cook for another 5 minutes. Add garlic and cook for another minute.
4. Add wine and reserved mushroom liquid, and turn up heat cooking liquid down to half.
5. Add cream, nutmeg and parsley. Bring down to a simmer for 5 minutes. Add salt and pepper to taste.
6. Remove from heat, combine with pasta, and sprinkle grated Parmesan over.

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