Cappellini Con Funghi Fresca (Like Casa D'angelo) |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is my BFF's favorite dish at Casa D'Angelo in Fort Wayne, IN. This is my attempt to duplicate it. It is basically fresh mushrooms carefully sauteed and added to garlic butter sauce. I use mini portabellos and oyster mushrooms,but you can really use any type of mushroom you like. It is fantastic! Ingredients:
12 ounces capellini |
2 tablespoons olive oil |
16 ounces mixed mushrooms, halved |
2 tablespoons garlic, minced |
1 cup chicken broth |
1/2 lb butter, cold and cubed |
2 tablespoons parsley |
1/2 cup parmesan cheese, fresh shredded |
Directions:
1. Cook capellini as directed.
2. While pasta is cooking, sautee mushrooms to al dente stage in olive oil.
3. In a small saucepan, over medium heat, combine the garlic and broth.
4. Bring to a boil and reduce by half.
5. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
6. Add mushrooms and cook about 1 minute.
7. Add the parsley and mix well.
8. Mix ingredients, sprinkle fresh parmesan over top and serve immediately.
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