Ok, ok, I know I just posted a pasta recipe, but I promise this one is way different. Maybe as opposite as can be.
The other pasta was creamy but this one is buttery.
The other pasta had ham but this one is vegetarian!
The other one had a little escarole but this one is chock full of tasty mushrooms.
I used some crazy long spiral noodles for the other one, but this one uses rotini. Yum.
See, I told you, they’re completely different.
I’m always trying to stay semi-healthy around here. I’m also always looking for recipes that I can make and get on the table at a reasonable hour after I get home from work. This recipe fits the bill on both accounts!
And because I’m sure you all just got finished gorging yourselves on holiday foods, and have all made your new years resolutions, I’m hoping this recipe will be much appreciated.
The flour in the recipe is what thickens it, and there is enough butter to give it a richness without adding tons of calories.
Also, just to continue with the wedding updates that some of you enjoy…Nate and I had engagement pictures taken back in November and the photographer Jodi Miller did an AMAZING job. If you guys wanna check them out, head on over to her blog! After seeing how great these turned out, I am SO excited to see the shots she gets of the wedding 🙂
Pasta with No-Cream Mushroom Sauce
You can print this recipe from the original link
Makes enough sauce for almost one 1-lb box pasta, depending on how saucy you like it
1 1/2 ounce package wild mushrooms
1 cup chicken, vegetable or beef broth, boiling
1 cup white wine
2 tablespoons butter, divided
3 8-ounce packages of white button or portobello mushrooms, washed and chopped
4 large shallots, minced
4 large cloves of garlic, minced
2 tablespoons chopped sage
3 tablespoons flour
1/2 cup chopped flat-leaf parsley
Salt and fresh ground black pepper
1 lb pasta, cooked according to package directions
Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side – again, without stirring – for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.
Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.
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