2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1/2 pound assorted wild mushrooms, trimmed and sliced
1 cup vegetable stock
1 cup heavy cream (or soy milk for non-dairy)
Salt
Freshly ground black pepper
1 pound pasta
Grated Parmesan
In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately.
Heavy cream, that's a bit on the fattening side. Can I substitue for soy milk ? Would that work Dinner Diva ?
ReplyDeleteKeep up the good work ! I still would like to see pictures of the dish !
Yes, the heavy cream is just in the original recipe. You can substitute half and half, soy milk, skim milk- anything like that. Enjoy!
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