Wild-About-Mushrooms Pasta
Fresh mushrooms, cooked delicately with seasonings, add a rich and earthy flavor to this pasta side dish.
Servings: 4 servings
Rated:
Ingredients
1/2 pound assorted cultivated mushrooms, or about 1 cup assorted dried wild mushrooms
3 ounces mafalda, pappardelle, or medium shell pasta
2 tablespoons butter or margarine
1 tablespoon olive oil
1/4 teaspoon cracked black pepper
1/8 teaspoon salt
1 to 2 teaspoons snipped fresh herbs, such as thyme, oregano, basil, or rosemary (optional)
Directions
1. Clean fresh mushrooms, if using. If using dried mushrooms, place in a medium bowl and pour boiling water over to cover; let stand 30 minutes. Rinse and drain well; discard tough stems, if present. Thinly slice mushrooms and set aside. (You should have about 3 cups if using fresh mushrooms and about 1-1/2 cups if using dried.)
2. Prepare the mafalda, pappardelle, or the shell pasta according to the package directions.
3. Meanwhile, in a large skillet heat butter or margarine and oil over medium heat. Cook mushrooms, pepper, and salt, uncovered, for 8 minutes or until tender, stirring occasionally. Remove from heat; stir in herbs, if desired. Let stand 3 minutes. Drain pasta; toss with mushroom mixture. Serve at once. Makes 4 servings.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
