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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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this is a basic quick dinner with fresh vegetables and cheese. feel free to add zucchini, asparagus, spinach- even cooked salmon - this is very adaptable. Ingredients:
2 whole garlic heads, wrapped in foil (use the entire bulbs, not the little cloves) |
3 tablespoons butter |
1/4 cup chopped sweet white onion |
4 cups thinly sliced assorted mushrooms |
1 cup chicken broth |
1 teaspoon dried thyme |
2 bay leaves |
1 cup half-and-half cream |
2/3 cup fresh parmesan cheese or 2/3 cup pecorino romano cheese or 2/3 cup gruyere cheese, grated |
12 ounces fettuccine pasta, boiled and drained. |
Directions:
1. Preheat oven to 375 and roast the garlic 1 1/4 hours.
2. Cook the mushrooms and onions in the butter, on medium heat, for three minutes.
3. Add the broth, thyme and bay leaves.
4. Turn to low heat and simmer until the liquid is reduced by half.
5. Squeeze out the garlic into a small bowl- be careful, it's hot, so release the steam first.
6. Mash garlic with a fork until smooth, then add it to the sauce.
7. Simmer one minute, remove the bay leaves, add the cream and the cheese and stir a couple more minutes until the cheese has blended.
8. Taste it and add salt to your liking.
9. add a dash or two of hot sauce.
10. Serve immediately over cooked fettucine.
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