Thursday, February 7, 2008

Mushroom Pasta

You won't like this if you don't like: mushrooms and/or creamy pasta sauce

I don't know how accurate the serving size is (it says it makes four servings) - we just put in however much pasta we feel like, and then we adjust the sauce measurements accordingly.

3 Tbsp. butter 1 Tbsp. olive oil ,1/2 cup chopped onion (1 medium) 3 cloves garlic, minced 12 oz. fresh button mushrooms, halved or quartered (4-1/2 cups) 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed 1/2 cup whipping cream 1/2 cup finely shredded Parmesan cheese (2 oz.) 3 cup hot cooked pasta Snipped fresh parsley (optional)

1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted. 2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

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