Pasta with Creamy Wild Mushroom Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Look for dried wild mushrooms at most supermarkets; they lend a wonderful richness to this dish, which is great with garlic bread. Begin with a colorful salad of escarole and roasted red bell peppers, and finish with a winter fruit salad of sliced bananas
Ingredients
1 ounce dried wild mushrooms (such as porcini, morels or shiitake)
1 cup boiling water
1/2 cup dry white wine
1/2 cup whipping cream
3/4 teaspoon dried tarragon
1/2 cup thinly sliced green onions
1 teaspoon fresh lemon juice
8 ounces fresh or dried thin pasta (such as linguine)
Instructions
Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
Add pasta to sauce; toss gently to coat and serve.
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