Sunday, October 28, 2012

Mushroom Cream Pasta

This isn't exactly kid approved, my kids wouldn't touch it. It also isn't healthy. But it is wonderful! Mike and I loved this and it came together super quickly.

8 ounces sliced baby portabello mushrooms
1/2 cup marsala wine
1 cup cream
1 teaspoon dried tarragon
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of pasta (use gluten free pasta to make the dish gluten free)

1. Bring water to boil and start prepping pasta.
2. Combine musrooms and wine in a large skillet; bring to a boil over medium heat.
3. Cook until wine is reduced by half.
4. Add cream and tarragon to mushroom mixture. Cook until thickened, about 5 minutes.
5. Stir in lemon juice, salt and pepper and remove from heat.
6. When pasta is ready pour into large serving bowl and mix with the mushroom sauce.

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