three mushroom pasta
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 pound tri color cork screw pasta
- 1 pound butter or margarine
- 1 - thinly sliced vidalia onion
- 1/2 pound each of baby bella, button and portobello mushrooms
- 1/2 cup flour
- 1 clove minced garlic
- 1 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon parsley flakes
- - grated parmesan cheese
- - salt and pepper
How To Make three mushroom pasta
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Step 1Bring a large pot of water to boil add pasta and cook until el dente - reserve 1/2 cup of the pasta water.
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Step 2In a large sauté pan, melt the butter, add the onion, sautée until soft and brown
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Step 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.
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Step 4there will be some liquid, add the flour to this liquid making a rogue.
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Step 5add the garlic, wine, broth, parsley, salt and pepper to taste to the onion mushroom mixture.
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Step 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.
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Step 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.
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