Search
Close this search box.

Pasta With Wild Mushrooms


This is a rich weeknight dairy dinner treat.

4 tablespoons (½ stick) butter
2 tablespoons canola oil
1½ pounds assorted wild mushrooms (such as oyster, stemmed shiitake and crimini), sliced
1 cup finely chopped shallots
1½ cups chopped seeded tomato
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
¼ cup dry Marsala wine
1 cup whipping cream or milk
1 cup vegetable stock or canned vegetable broth
12 ounces fettuccine
freshly grated Parmesan cheese (optional)

Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add mushrooms and shallots sauce until tender, about 12 minutes.

Mix in tomatoes, thyme, and sage. Add Marsala wine and stock and simmer until most liquid evaporates, about 1 minute. Add remaining 2 tablespoons butter, cream, and stock and simmer until reduced to sauce consistency, about 4 minutes. Season with salt and pepper.

Meanwhile cook pasta in large pot of boiling salted water. Drain pasta and then return it to the pot. Add sauce, heat through and sprinkle with parmesean cheese.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!



Leave a Reply


Popular Posts