Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Orecchiette Pasta with Wild Mushrooms




Source of Recipe


Jason Tofte, sous chef, Eddie Martini's


List of Ingredients




2 tablespoons butter
1/4 cup finely diced yellow onion
1 1/2 cups wild mushrooms (any kind)
1 cup broccoli florets
1 tablespoon chopped garlic
1/2 cup whipping cream
1 cup demiglace (see note)
6 cups cooked orecchiette pasta
Salt and freshly ground pepper to taste
1 cup freshly grated Parmesan cheese



Recipe



In large saute pan, melt butter. Add onion, mushrooms, broccoli and garlic and cook until onions are caramelized and broccoli is softened.

Add cream and demiglace and cook over medium heat until mixture reduces by about half and thickens. Gently stir in pasta. Add salt and pepper to taste. Sprinkle with Parmesan cheese.

Makes 4 servings.

Note: You can use homemade demiglace in this recipe or it can be purchased.