| Title: | Pasta with mushroom cream sauce |
| Wine Pairing: | Pinot Noir, Chardonnay |
| We Recommend: |
Balletto 2007 Pinot Noir Iron Horse 2005 Estate Chardonnay |
| Meal Type: | Dinner |
| Main Ingredient: | Vegetables, Pasta |
| Ingredients: | 3 tablespoons unsalted butter 1 medium onion , minced 2 ounces dried porcini mushrooms , rehydrated in 2 cups hot water, strained, and chopped coarse; soaking liquid reserved Table salt and ground black pepper 6 tablespoons heavy cream 3 tablespoons minced fresh parsley leaves 1 pound of your favorite pasta cooked al dente |
| Instructions: | Heat butter in large sauté pan over medium heat. Add onion; sauté until edges begin to brown, about 7 minutes. Add porcini and salt and pepper to taste; sauté to release flavors, 1 to 2 minutes. Increase heat to medium-high. Add soaking liquid; simmer briskly until liquid has reduced by half, about 10 minutes. Stir in cream; simmer until sauce just starts to thicken, about 2 minutes. Stir in parsley, adjust seasonings, toss with pasta and serve. |
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