Creamy Mushroom Pasta

Creamy Mushroom Pasta

A hearty and creamy mushroom pasta dish without the cream.

Ingredients:

  • 8 oz papperdelle pasta (or fettuccine)
  • 24 oz small to medium portabella mushrooms, sliced thin.
  • 1 small onion diced
  • 2 – 4 garlic cloves
  • 2 tbsp oil
  • 1 -2 tbsp Italian seasoning
  • A dash or two of dry white wine

Béchamel Sauce:

  • 2 cups milk
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • Pinch nutmeg
  • 1/2 cup Parmesan cheese
  • Ground black pepper to taste.

Instructions

  1. Cook pasta to al dente
  2. Heat oil in large frying pan
  3. Add garlic, onion, and Italian seasoning to oil and cook for 1-2 minutes.
  4. Add mushrooms and cook until turning golden, about 5 minutes. Add a little white wine as necessary to prevent scorching.
  5. Prepare béchamel sauce as per instructions below.
  6. Add sauce to frying pan, mix throughly, and warm to serving temp.

Béchamel Sauce:

  1. Scald the milk in . Keep it warm over very low heat.
  2. Melt the butter in a separate saucepan over low heat. When it’s bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
  3. Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
  4. Whisk in the nutmeg and the cheese, and serve at once

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