Pappardelle with Wild Mushrooms Recipe

  • Serves: 8
  • 2 olive oil
  • 1/2 onion, finely chopped
  • 1/2 2) shallots, diced
  • 2 garlic, minced
  • 1 presliced exotic mushroom blend (such as shiitake, cremini, and oyster) (4 ounce pkg)
  • 1 cremini mushrooms, sliced (8 ounce pkg)
  • 1/2 dry White Wine
  • 1 chopped fresh oregano
  • 1/2 salt, divided
  • 1/2 freshly ground black pepper, divided
  • 2 butter
  • 2 flour
  • 1 1/2 low-fat milk
  • 1/2 chicken broth, fat-free, less-sodium
  • 1 shredded fontina cheese (1 1/2 cup 6 ounce )
  • 12 uncooked pappardelle (wide ribbon pasta) or egg fettuccine noodles
  • fresh parsley, chopped (optional)
MUSHROOMS: Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.

SAUCE: Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.

PASTA: Cook pasta according to package directions. Fold mushroom-sauce mixture into pasta and garnish with parsley, if desired. Serve immediately.

Similar Recipes

Pappardelle with Wild Mushrooms Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com