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Serve with a mixed green salad for a quick-and-easy weekday meal.

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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:

 

1 star 2 starts 3 stars 4 stars 5 stars

 

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.



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