Quickeasymushroomcreamsaucewithpasta Recipes

QUICK MUSHROOM CREAM PASTA

Steps:

• Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.
• Cook until wine is reduced to 1/4 cup.
• Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.
• Stir in green onions, lemon juice, salt and pepper.
• Remove from heat.
• Meanwhile, cook pasta according to package directions; Drain well.
• Place pasta in a large serving bowl.
• Top with sauce and toss gently to coat.

CREAMY MUSHROOM SAUCE FOR PASTA

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
• Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
• Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
• Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

MUSHROOM PASTA SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.