Pasta With Wild Mushroom Sauce
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
62
Sourness
37
mins
Prep time (avg)
7.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 medium
Red Onion (finely chopped)2 cloves
Garlic (minced)1 sprig
Marjoram (plus more for garnish)1 cup
Heavy Cream1
Salt2 cups
Chicken StockDirections:
1
In a large stock pot, bring salted water to a boil
2
In a large saute pan, over high heat, heat the olive oil
3
Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent
4
Add the marjoram and saute 1 more minute
5
Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes
6
Add the Mushroom Stock and reduce 5 minutes
7
Add the cream and reduce about 5 minutes, or until the sauce begins to thicken
8
Season, to taste, with salt and pepper
9
Cook pasta until al dente
10
Drain and quickly toss with mushroom sauce
11
Sprinkle with Parmesan cheese
12
Divide onto serving plates and serve immediately garnished with marjoram sprigs
13
Combine the chicken stock and mushrooms in a saucepan
14
Bring to a simmer and cook until reduced by half
15
Strain