A rich pasta with wild mushroom sauce, cream and sherry.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Soak the mushrooms in a bowl of water and with a brush clean them carefully. Remove from the water and thickly chop.
Heat in a skillet over medium heat 1/2 tablespoon butter and oil. Add half the mushrooms, season with salt and pepper and cook for 5-6 minutes or until the mushrooms are golden brown. Remove from the pan and repeat with the other half of the mushrooms.
Return the pan to medium heat and add the remaining butter and olive oil. Add the echallot, and the thyme and cook until the echallot is lightly browned (3 minutes). Add the sherry and continue cooking for 1 minute.
Add the mushrooms to the pan, the cream and season with salt and pepper. Cook for 2-4 minutes. Add the parsley and keep warm.
Boil a large pot with plenty of water and plenty of salt. Cook the pasta there until it is at its point (al dente). Strain the pasta and add the sauce of the mushrooms and mix.
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