Mushroom Pasta

  • 1 lb. of your favorite  mixed  mushrooms cleaned and cut in half
  • 4 tblsp salted butter
  • 2 tblsp. olive oil
  • 2 ounces veal demi  glacee
  • 2 ounces pinot noir
  • 2 garlic cloves finely chopped
  • ¼ cup scallions finely chopped
  • ¼ cup water
  • 2 tsp. finely chopped  fresh thyme
  • 1 tsp finely chopped  fresh  oregano
  • 1/3 cup heavy cream
  • gremolata (combination of 1 tblsp. finely chopped garlic,  2 tablsp. chopped fresh parsley, 1 tblsp. very finely grated organic lemon zest )
  • Parmesan cheese

Sautee the mushrooms in the butter  over medium high heat until browned

Lower the temperature and add the scallions and chopped garlic. Cook until the onions and garlic are soft.

Add the wine stirring briskly to deglaze the pan. Add the  water and veal demi  glacee and simmer for  7-8 minutes

Add the cream and the herbs. Simmer for  2 minutes. Add  salt and  freshly cracked black pepper to taste and continue to simmer for another minute. Serve over fresh fettucine cooked al dente. Sprinkle the gremolata over the top of each dish just before serving. Pass freshly grated parmesan cheese.

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