FET: Creamy Mushroom Pasta
Source of Recipe
Internet food blog
Recipe Introduction
A delicious pasta dish enhanced by using sherry to flavor the mushrooms. I just loved it./jmp
Recipe Link: http://www.bethecook.com/recipes/Creamy-Mushroom-Pasta
2 tablespoons olive oil
3/4 pound white mushrooms - sliced
1/4 pound shiitake mushrooms - sliced
salt to taste
fresh ground black pepper to taste
2 garlic cloves -- minced
2 ounces sherry wine
1 cup chicken stock
1 cup cream
1/2 cup Parmesan cheese
1/2 tablespoons fresh thyme -- chopped
1/2 tablespoons fresh chive -- chopped
1/2 tablespoon fresh tarragon -- chopped
8 oz fettuccine
Take the stems off the mushrooms. Slice them.
Add olive oil in a pan over medium heat. When the oil is hot, dump in the mushroom slices. Add a pinch of salt. Saute these for a few minutes.
Pour sherry wine into a glass.
When the mushroom slices are browned, add minced garlic. Saute for 1 minute. Add the sherry wine. Cook until the sherry wine is almost gone. Add chicken stock, a little black pepper and a little pinch of salt. Simmer for about 5 minutes over medium heat.
Add cream, bring it to a simmer over medium heat. Cook for 5 minutes after it starts to boil. Add chopped fresh thyme, chopped fresh chive, and chopped fresh tarragon. turn off the heat. Stir around. Add Parmesan cheese, stir well.
Boil fettuccine, then drain them. Transfer them to a large serving bowl. Pour over half the mushroom sauce. Toss around. Then garnish with the remaining mushroom sauce and some Parmesan cheese on top.
Preparation: 20 minutes
Categories: Italian, Pasta
Recipe from the files of Judi Mae Phelps
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