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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Sauce two ways Recipe

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This recipe for Mushroom Sauce two ways is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. pasta I like noodles like tagliatelle or Papperdelle

Cream sauce:
1 lb. small white mushrooms
1/4 cup butter
1 cup whipping cream
2 tbs. parsley
salt and pepper to taste
1/3 grated parmigiano


Wine Sauce:
1 1/2 lb. small white mushrooms
5 tbs. olive oil
2 cloves garlic
3/4 cup dry white wine
3 tbs. chopped parsley
salt and pepper to taste
2 tbs. butter
Directions:
Directions:
Cream Sauce:
Clean mushrooms and slice thin. Melt butter in large skillet. When butter foams, add mushrooms. Sauté over high heat until lightly colored. Stir in cream, parsley and salt and pepper. Simmer 2-3 minutes or until cream begins to thicken. Cook pasta, drain, add to skillet with sauce. Add 1/3 cup parmigiano. Toss over medium heat until noodles are coated 20 to 30 seconds. Serve immediately with more cheese.

Wine Sauce:

Wash and dry mushrooms and slice thin. Heat oil in a large skillet. Add garlic and sauté over medium heat about 1 minute. When garlic begins to color , add sliced mushrooms. Sauté mushrooms over high heat until lightly colored. Add wine. Cook until wine is reduced by half, stirring constantly. Add parsley and cook 1 minute longer. Season with salt and pepper. Cook pasta, drain and add to skillet with butter. Toss over medium heat until sauce coats noodles.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From Biba Caggiano

 

 

 

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