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Mushroom Pasta Sauce
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia
Ingredients
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1/2 pound sliced baby portobello mushrooms
- 1/2 pound sliced fresh shiitake mushrooms
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 1/2 cup unsalted chicken stock
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon cayenne pepper
- Chopped fresh parsley
Directions
- 1. Cook fettuccine according to package directions.
- 2. In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts
2/3 cup sauce with 1-1/2 cups pasta: 705 calories, 51g fat (32g saturated fat), 151mg cholesterol, 362mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 15g protein.
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