By Emily
This recipe was originally from a pasta book that Miranda got for Christmas, and as soon as she opened it I copied down a few recipes and this is the one that has survived and become mine now : ) I've made it so many times, and naturally it's evolved a bit and definitely become one of my go-to pasta recipes. I've made it for many dinner parties too because it's versatile: you can add grilled chicken or beef to make it more of a meal, and you can cover it and keep it warm for a while beforehand, and it tastes great the next day. Use fresh ingredients though... once I made it with wine that I knew was borderline "turned" but figured I could still use for cooking, and sundried tomatoes that were a bit old (in the back of my fridge for about a year) and it definitely wasn't the same! Use fresh parsley too.... If you use good ingredients, it will be a great recipe for you too!
Serves 4
You'll Need:
4 Tbs butter
1 Tbs olive oil
4-6 shallots, diced
1 pound baby portobello mushrooms, sliced small
Salt and pepper
A pinch of nutmeg
1 tsp flour
2/3 cup heavy cream
2 Tbs port wine, or use a good red wine
4 oz sun-dried tomatoes in oil, drained and minced in Cuisinart or blender
12 oz penne pasta
2 Tbs chopped fresh flat leaf parsley
You'll Need:
4 Tbs butter
1 Tbs olive oil
4-6 shallots, diced
1 pound baby portobello mushrooms, sliced small
Salt and pepper
A pinch of nutmeg
1 tsp flour
2/3 cup heavy cream
2 Tbs port wine, or use a good red wine
4 oz sun-dried tomatoes in oil, drained and minced in Cuisinart or blender
12 oz penne pasta
2 Tbs chopped fresh flat leaf parsley
To Make:
Start a pot of boiling water for pasta. Meanwhile, make the sauce:Melt butter with olive oil in a large skillet. Add shallots and cook 5 minutes over med/low heat.
Start a pot of boiling water for pasta. Meanwhile, make the sauce:Melt butter with olive oil in a large skillet. Add shallots and cook 5 minutes over med/low heat.
Add mushrooms, cook 4 minutes and season with S & P. Sprinkle with flour and cook another minute or two. Stir in cream and port slowly, stirring well. Add sun-dried tomatoes and nutmeg. Cook over low heat, stirring occasionally for 8 minutes.
Now the water should be boiling so you can cook the pasta in the boiling pot of water. Cook 8-10 minutes until al dente. Drain and add to mushroom sauce in your large skillet. Cook altogether for a couple minutes on low, then transfer to a warmed serving dish, sprinkle with chopped parsley and serve.
