serves 4
In a dutch oven or heavy skillet, heat butter over medium heat. Saute leek and garlic for about 2 minutes or until leek is tender.
Remove and set aside.
(Start your pasta pot now: bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)
Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil. Add mushrooms and rosemary.
Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.
Stir in the wine, salt, pepper, and parsley. Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes. Return the leeks and garlic to the pot. Stir well.
(Add fresh fettuccine to the pasta pot. Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)
Stir the flour into the cream and add to the mushroom mixture. Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.
Serve mushroom sauce over hot fettuccine. Top with additional chopped fresh parsley, if desired.
Original Pasta with Mushroom Cream Sauce Blog Post
- 1 small leek, thinly sliced and rinsed
- 2 garlic cloves, minced
- 1 Tbs butter
- 2 Tbs olive oil
- 1 lb portobello or cremini mushrooms, wiped clean and roughly chopped
- 1 Tbs fresh rosemary leaves, minced
- 1 c dry white wine, such as Chardonnay
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 1 Tbs fresh flat leaf parsley, chopped
- 1 c whipping cream
- 1 Tbs flour
- 9 oz fresh fettuccine pasta (homemade or refrigerated)
- More fresh, chopped parsley, if desired
In a dutch oven or heavy skillet, heat butter over medium heat. Saute leek and garlic for about 2 minutes or until leek is tender.
Remove and set aside.
(Start your pasta pot now: bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)
Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil. Add mushrooms and rosemary.
Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.
Stir in the wine, salt, pepper, and parsley. Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes. Return the leeks and garlic to the pot. Stir well.
(Add fresh fettuccine to the pasta pot. Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)
Stir the flour into the cream and add to the mushroom mixture. Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.
Serve mushroom sauce over hot fettuccine. Top with additional chopped fresh parsley, if desired.
Original Pasta with Mushroom Cream Sauce Blog Post
