Great with grilled beef dishes.
Ingredients
- 6 ounces angel hair pasta
- 6 ounces fresh sliced shiitake mushrooms
- 1 clove garlic , minced
- ½ onion , chopped
- 0.25 cups white wine
- 1 tablespoon olive oil
- 0.25 cups chicken broth
- 0.5 cups heavy whipping cream
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
-
1
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
-
2
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
-
3
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pasta Salad with Peas
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Make-Ahead Sweet Potato and Chorizo Breakfast Burritos
The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos. Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast.
Chop Suey
Chop suey is fast and easy to make. My mother always made this recipe; we love it as-is, but you can substitute a can of Chinese mixed vegetables for the bean sprouts if you want more color and texture. Serve over hot rice and top with chow mein noodles and soy sauce.