Preston
and Noah hate mushrooms. I happen to L-O-V-E, love mushrooms and so I get
to eat the extras that sit on the side of their plates after their pasta is
gone. (Shockingly, Stella loved the mushrooms too!) The combination
of caramelized onions, mushrooms and gruyere cheese in this pasta is so perfect
and delicious.
Mushroom
Gruyere Pasta
1
pound uncooked Farfalle
2
tablespoons butter, divided
1
teaspoon olive oil
1
cup chopped onion
16
ounces Cremini mushrooms, sliced
1
tablespoon fresh thyme leaves
1
tablespoon garlic
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/4
cup chicken broth
3/4
cup whipping cream
1
cup shredded Gruyere cheese
Freshly
grated nutmeg to taste
2
tablespoons chopped fresh parsley
Cook
pasta according to package directions. Drain.
Heat
butter and olive oil in a large nonstick skillet over medium-high heat. Add
chopped onions to pan and season with a pinch of salt and freshly ground
black pepper. Cook onions until golden and caramelized. Remove
onions from pan and set aside. Melt remaining tablespoon of butter in
empty pan. Add mushrooms, thyme, garlic, 1 teaspoon salt and pepper.
Cook mushrooms until liquid evaporates and mushrooms are tender, about 12
minutes. Add chicken broth; cook 2 minutes or until liquid evaporates,
stirring occasionally. To the mushroom mixture, add the cooked pasta,
whipping cream, Gruyere cheese, caramelized onions, nutmeg and parsley.
Toss gently to coat, allowing enough time for the cheese to melt. Taste
and adjust seasonings if necessary. Serve immediately.
*I
didn't use entire box of pasta (maybe 3/4 of the box)
Recipe
adapted from myrecipes.com
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