Mushroom Sauce for Pasta
π Cook Time: 40 minutes
π Prep Time: 5 minutes
π Total Time: 45 minutes
Description:
Calling all pasta enthusiasts! If you’re like me and pasta is your ultimate comfort food, then this Mushroom Sauce for Pasta recipe is about to become your new favorite. I’ve experimented with countless pasta sauces, and trust me, this one takes the crown! For an extra indulgent experience, I highly recommend pairing it with Rossi’s Wild Mushroom linguine. The combination is simply divine! ππ
Recipe Category: Vegetable
Keywords: Savory, < 60 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Porcini mushrooms |
| 2 | Olive oil |
| 1/2 | Prosciutto |
| 1/2 | Onion |
| 4 | Cremini mushrooms |
| 1/2 | Button mushrooms |
| 1 | Fresh lemon rind |
| 1/4 | Salt |
| 2 | Pepper |
| 1 | Garlic |
| 3/4 | Chicken broth |
| 1 | Dry red wine |
| 1 | Cornstarch |
| 4 | Water |
| Cavatappi pasta |
Nutritional Information (per serving):
- Calories: 403.1
- Fat Content: 4g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 0mg
- Sodium Content: 490mg
- Carbohydrate Content: 69.4g
- Fiber Content: 3.3g
- Sugar Content: 3.2g
- Protein Content: 13.3g
Servings: 4
Instructions:
-
Begin by combining boiling water and porcini mushrooms in a bowl. Cover the bowl and let it stand for 30 minutes to allow the mushrooms to rehydrate.
-
After 30 minutes, drain the mushrooms and rinse them. Coarsely chop the rehydrated porcini mushrooms and set them aside.
-
Heat olive oil in a medium skillet over medium-high heat. Once the oil is hot, add the prosciutto and sautΓ© for about 3 minutes or until it becomes tender.
-
Add the chopped onion to the skillet and continue sautΓ©ing for another 3 minutes, or until the onion is tender.
-
Stir in the rehydrated porcini mushrooms, cremini mushrooms, button mushrooms, fresh lemon rind, salt, pepper, and garlic. Cook this mixture for about 4 minutes, stirring frequently, until the mushrooms are nicely browned.
-
Pour in the chicken broth and dry red wine, making sure to scrape the bottom of the pan to loosen any browned bits. Allow the mixture to come to a boil and cook for an additional 3 minutes.
-
In a small bowl, combine the cornstarch and water to create a slurry. Add this cornstarch mixture to the pan, stirring constantly. Bring the sauce back to a boil and let it cook for 1 minute, or until it thickens slightly.
-
Finally, add the cooked cavatappi pasta to the skillet, tossing it in the sauce until it’s evenly coated.
-
Serve your Mushroom Sauce for Pasta hot and enjoy the delightful flavors! π½οΈπ
