Fettuccine With Mushrooms and Cream |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
This recipe came from a Good Housekeeping magazine. It is delicious and has very few ingredients. Ingredients:
1 lb refrigerated fettuccine (or angel hair) |
1 tablespoon olive oil |
2 small shallots, finely chopped |
8 ounces shiitake mushrooms, thinly sliced |
3/4 cup marsala wine |
1 1/2 cups chicken broth |
1/3 cup heavy cream |
1/3-1/2 bunch fresh parsley, chopped |
1/4 cup sun-dried tomato packed in oil, sliced |
1 1/2 teaspoons salt |
Directions:
1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally.
3. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
4. Stir wine into mushrooms mixture. Heat to boiling over medium-high heat and cook 1 minute.
5. Add broth and cream; heat to boiling and cook 3 minutes, stirring. Add 1 tsp salt.
6. Drain pasta and return to saucepot. Add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.
|
|