Rich No-Cream Wild Mushroom Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 ounce package wild mushrooms1 cup chicken, vegetable or beef broth, boiling1 cup white wine2 tablespoons butter, divided3 8-ounce packages of white button or portobello mushrooms, washed and chopped4 large shallots, minced4 large cloves of garlic, minced2 tablespoons chopped sage3 tablespoons flour1/2 cup chopped flat-leaf parsleySalt and fresh ground black pepper
Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.
Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ANJNNO.
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.
Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ANJNNO.
Nutritional Info Amount Per Serving
- Calories: 175.4
- Total Fat: 6.8 g
- Cholesterol: 16.7 mg
- Sodium: 593.7 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.2 g
- Protein: 7.5 g
Member Reviews
-
ANJNNO1
This is a great pasta sauce. Will have it again. - 8/14/10
Reply from ANJNNO (8/15/10)
Thank you for your review. I have found that you may want some additional broth to add a little more "Saucyness". I have also started adding a little more spice as requested by my guests. Again, thanks for the review.