- 10
4.3/5
(16 Votes)
Ingredients
- 2 lbs Papappardelle pasta or any other thick pasta
- 8 oz porcini mushrooms sliced
- 8 oz portobello mushrooms sliced
- 8 oz cremini mushrooms sliced
- 8 oz shallots, chopped
- 16 oz White Wine
- 6 oz mushroom paste (if you can't find, google recipe)
- 16 oz cream (recipe called for 32 but I think it's too much)
- 1 table spoon thyme leaves
- butter
- parmesan cheese
Preparation
Step 1
Cook pasta al dente
Saute shallots in heavy pan with butter
Add the mushrooms and sweat them out
Add wine to deglace the pan
Add fresh thyme leaves
Add mushroom paste and cream
Serve mushroom cream sauce over pasta and sprinkle parmesan cheese
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