photo of mushroom noodles

Mushroom Pasta

WILD MUSHROOM PASTA
============
PRINT VERSION (PDF)
COOKING: THIS IS COOKED ON A STOVE TOP

I have been cooking this recipe for several years,
I am not able to locate the source recipe, but it is very tasty!

IN THIS RECIPE YOU NEED TO HAVE 2 HEADS OF ROASTED GARLIC
THIS WILL TAKE ABOUT 30 MINUTES.
CLICK TO LEARN HOW TO ROAST GARLIC HERE

– INGREDIENTS –
2 tablespoons butter
2 pounds assorted wild mushrooms, sliced – (PREP)
1/2 cup finely chopped scallions, green parts only – (PREP)
4 cloves garlic, chopped (Not Roasted) – (PREP)
2 tablespoon all-purpose flour
2 cups chicken stock
3/4 cup heavy cream
1/2 cup shredded gruyere – (PREP)
1/2 cup grated Parmesan
1/2 cup marsala wine
1 teaspoon finely chopped fresh rosemary – (PREP)
1 teaspoon finely chopped fresh thyme – (PREP)
2 heads roasted garlic, cloves removed – (PREP)
CLICK TO LEARN HOW TO ROAST GARLIC HERE
2 teaspoon Kosher salt
1 teaspoon truffle oil
1 pound linguine

Once (PREP) Work Marked Above Complete
Time to Cook!

xxxxxxx UNIT 1 – PASTA xxxxxxxx
In large pot, bring water to boil
Add: salt to taste
Add: 1 pound linguine
Cook al dente – see box noodle came in for time
Once noodles are cooked drain, rinse and set aside

xxxxxxx UNIT 2 – MUSHROOMS xxxxxxxx
In a frying pan / wok, over medium/high heat
Add: 2 pounds assorted wild mushrooms, sliced
Add: 2 tablespoons butter
COOK UNTIL MUSHROOMS ARE BROWN AND TENDER
Add: 1/2 cup finely chopped scallions, green parts only
Add: 4 cloves garlic, chopped
COOK UNTIL TENDER
Add: 2 tablespoon all-purpose flour
COOK 1-2 MIN
SET ASIDE

xxxxxxx UNIT 3 – SAUCE xxxxxxxx
In a sauce pan, over medium/low heat
Add: 2 cups chicken stock
Add: 3/4 cup cream
Add: 1/2 cup shredded gruyere
Add: 1/2 cup grated Parmesan
Add: 1/2 cup marsala wine
Add: 1 teaspoon finely chopped fresh rosemary
Add: 1 teaspoon finely chopped fresh thyme
Add: 2 heads roasted garlic, cloves removed
COOK UNTIL CHEESE IS MELTED

xxxxxxx UNIT 4 – COMBINE / FINISH xxxxxxxx
In large Frying pan / wok, over medium heat
Add: UNIT 1 – PASTA
Add: UNIT 2 – MUSHROOMS
Add: UNIT 3 – SAUCE
Add: 2 teaspoon Kosher salt
Add: 1 teaspoon truffle oil
Mix well, and Cook Through

Top each served plate with any leftover gruyere if desired

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>