Creamy Mushroom Pasta

17
Creamy Mushroom Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces pasta

  • 8

    ounces portobello mushrooms, chopped

  • 2

    tablespoons butter

  • 2

    cloves garlic, minced

  • cup white wine

  • 1

    cup heavy cream

  • ½

    cup vegetable broth

  • 1

    tablespoon balsamic vinegar

  • salt and pepper

  • parmesan cheese, for serving

Directions

Prepare pasta according to the box. You know how to make pasta. You’re very smart. Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the 'shrooms to cook down until they're browned and fragrant. Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper. Pour sauce and 'shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble. Please enter a valid email address. Add a Recipe 2" href="#comments" class="btn primary float-right">Add Comment Instead of white wine used sherry, and it was amazing! The sort of sauce that makes you like the pan to savor every last bit... I changed this by using chicken broth and wine to cook mushrooms, by adding some pasta water to the mushroom mixture, by adding a couple tbsps of cream once the mushrooms had cooked, and finally by cooking the pasta al dente and then finishing its cooking by adding it to the pan with the mushroom mixture for a minute or two. It was delicious. Tried this last night! Read the other reviews about potential curdling, added the balsamic in and deglazed the pan a bit with it first, then added the cream, broth, and wine. It turned out wonderfully! I ended up eating some of the sauce on its own when the pasta was gone, whoops. Great recipe :) I poached some halibut in the sauce and ate it over Jerusalem artichoke pasta. It was quite yummy! Since other reviewers complained about curdling I added the balsamic first and let it reduce a bit before adding the cream slowly. I also didn't let it get to a rolling boil, just a tad over simmering. Thanks for the easy recipe, I'll make it again. After reading the directions, I don't quite see how this sauce wouldn't curdle. I make cheese quite a bit and the way you create the curds is to boil milk (and cream) with vinegar. Curdling is a natural result of this process. To prevent curdling, simmer instead of boiling, and add the balsamic vinegar after the sauce is reduced. also added thyme - thank you #AshleyMackey! i'm sorry about that! nothin even close to that happens when i make this. good thing you still had pasta! Won't the sauce break if you boil it for 10 mins since it contains heavy cream? Made this last night for the fam using homemade pasta instead of boxed. It was amazing! Hubby and all three of our daughters asked for seconds even thirds. The only thing I did differently was add some fresh thyme while sauteing the mushrooms. Thank you for the delicious and simple recipe. Add Comment Your Email Address Please enter a valid email address. Add Add Add to Basket


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