Real Recipes From Real Home Cooks ®

three mushroom pasta

★★★★★ 1
a recipe by
Judy Wisniewski
Pennsauken, NJ

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
serves 6

Ingredients For three mushroom pasta

  • 1 lb
    tri color cork screw pasta
  • 1 lb
    butter or margarine
  • 1
    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

How To Make three mushroom pasta

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

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