Wednesday, May 27, 2009

Wild Mushroom Pasta

I found this recipe on the Cooking Light website, and was very excited to try it.  Not only did it get great reviews, but it was a "light" pasta; something I find difficult to comprehend.  We found the exotic mushroom blend at Trader Joe's on Sunday, and threw this together for our Sunday dinner.  It was fantastic!  Next time, we'll try it with Marsala wine instead of the dry white wine, and we'll also add chicken to the mix.  Can't wait until our next "kid-less" opportunity to refine this one!  The original recipe called for farfalle (bow-tie) pasta, but since we prefer whole wheat pastas, we opted to use penne - it worked out great.

  • 1 lb. whole wheat penne pasta, cooked
  • 1 tablespoon butter
  • 12 ounces of exotic mushroom blend
  • 1/2 cup chopped yellow/vidalia onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) fresh-grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  1. In a medium-sized skillet, over medium-high heat, melt butter
  2. Add mushrooms, shallots, garlic, onion, salt & pepper to the pan and cook 12 minutes or until liquid evaporates, stirring occasionally
  3. Add wine, cook 2 minutes, stirring occasionally
  4. Remove from heat
  5. Add whipping cream, cheese, parsley and cooked pasta; stir to combine
  6. Garnish with some fresh minced parsley, fresh-ground black pepper, and a pinch of salt
  7. Enjoy!

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