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Pasta With Porcini Mushroom Sauce
Time: 50 mins
Ingredients
- 1 ounce dried porcini mushrooms (about 2/3 cup)
- 2 tablespoons butter
- 1 small onion, diced
- 1/2 teaspoon chopped dried rosemary
- 1/4 cup marsala
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon choppped fresh parsley
- salt and pepper
- 1/2 lb whole wheat pasta
- 1/4-1/2 cup grated parmesan cheese
Directions
- 1 Break each mushroom into 2 or 3 pieces.
- 2 Soak them in 1 cup of hot water for at least 20 minutes.
- 3 Melt the butter in a saucepan large enogh to hold the cooked pasta.
- 4 Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
- 5 Mix in the marsala and cook for 2 more minutes.
- 6 Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
- 7 Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
- 8 Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
- 9 Add salt and pepper to taste.
- 10 Cook pasta according to package directions.
- 11 When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
- 12 Add the cheese and toss everything to coat the pasta evenly.
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