© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Oh!Susannah
I found a mixed mushroom pasta topping in a pasta cookbook several years ago. I have only changed it a little bit over the years. This works well for a luncheon when paired with a crisp green salad and garlic bread.
8 ounces angel hair pasta
2 tablespoons olive oil
2 tablespoons butter
3 shallots, minced
8 ounces mushrooms, mixed varieties or all one kind
⅓ cup Italian parsley, finely chopped
¾ cup chicken broth
1 tablespoon lemon juice
salt and freshly ground black pepper
4 ounces parmesan cheese, freshly grated
Cook the pasta and keep warm.
In a large skillet, heat oil and butter over medium heat until butter melts. Add shallots and garlic to skillet and cook till they sizzle. Raise heat to high and add mushrooms and parsley. Sauté, stirring constantly, until mushrooms begin to turn golden. Add broth and lemon juice. When the liquid starts to simmer combine sauce and cooked pasta. Serve with freshly ground pepper and parmesan cheese.