Rotini with Mushroom Sauce
EarthyIf you like mushrooms as much as I do then you’ll love thisRotini with Mushroom Sauce recipe. The combination of mushrooms blended with a little garlic and wine will adds a great earthy flavor to this dish The different varieties of mushrooms that you use are up to you. My favorites for this dish are a mixture of baby portabella, white button, porcini and cremini mushrooms. For this particular sauce I’ll use some broth, cream and Parmesan to make it richer and tastier. INGREDIENTS 1 pound of rotini pasta2 Tbls of extra virgin olive oil1 Tbls of butter1 slices of pancetta, sliced1 small yellow onion, chopped2 cloves of garlic, chopped8 baby portabella mushrooms, sliced8 white button mushrooms, sliced1/2 cup of sliced porcini mushrooms1/2 cup of sliced cremini mushrooms1/2 cup of white wine1/2 cup of chicken or vegetable broth1 cup of heavy whipping cream1/2 cup of fresh grated Parmesan cheese1/2 tsp of salt1 tsp of fresh ground black pepper1/4 cup of fresh Italian flat leaf parsleyPREPARATION In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.Meanwhile in a large frying pan, sauté the pancetta in the olive oil and butter until slightly crisp. Remove the pancetta from the pan and drain on a paper towel.Add the onions and garlic and cook until the onions are transparent.Add the portabella, button, porcini and cremini mushrooms, cover and sauté until all the mushrooms are tender.Turn up the heat and add the wine and the broth and reduce until half.Stir in the whipping cream and bring to a slight boil.Turn off the heat and stir in the Parmesan cheese.Season with salt and pepper.Drain and mix in the pasta.Plate and garnish with parsley.Serves 4 people
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