Three Mushroom Pasta

Judy Wisniewski


After an extremely fattening superbowl meal filled with 10lbs of fried wings I decided we need a meatless meal. I love mushrooms so here is what I threw together with a salad for our dinner.

★★★★★ 1 vote


1 lb
tri color cork screw pasta
1 lb
butter or margarine
thinly sliced vidalia onion
1/2 lb
each of baby bella, button and portobello mushrooms
1/2 c
1 clove
minced garlic
1 c
white wine
1/2 c
chicken broth
1 Tbsp
parsley flakes
grated parmesan cheese
salt and pepper


1Bring a large pot of water to boil add pasta and cook until el dente - reserve 1/2 cup of the pasta water.
2In a large sauté pan, melt the butter, add the onion, sautée until soft and brown
3thinly slice the mushrooms and add the mushrooms to the cooked onions cover the pan sweating out the mushrooms until the are half in size.
4there will be some liquid, add the flour to this liquid making a rogue.
5add the garlic, wine, broth, parsley, salt and pepper to taste to the onion mushroom mixture.
6Bring to a boil cover and reduce heat cooking until a nice gravy is made, turn off the heat and add a handful of parmesan cheese and stir.
7Pour the gravy in to the cooked pasta, adding the reserved pasta water to loosen up the mixture as needed, top with the parmesan cheese.

About Three Mushroom Pasta

Course/Dish: Pasta
Other Tag: Healthy