Mushroom Cream Pasta
This Mushroom Cream Pasta is great for a crowd. Simply double the recipe using the full 8-ounce package of mushrooms, half-pint of cream, 16-ounce package of pasta and doubling the remaining ingredients.
4 oz fresh mushrooms
1/2 cup dry white wine or chicken broth
1 cup whipping cream
1 tsp dried tarragon
1/4 cup thinly sliced green onions
1 Tbsp lemon juice
1 tsp salt
1/4 tsp pepper
8 oz angel hair pasta or spaghetti
Chop mushrooms. Combine mushrooms and wine in a large skillet. Bring to a boil over medium heat. Cook until wine is reduced to 1/4 cup.
Add cream and tarragon to skillet. Cook until sauce is thickened, about 5 minutes. Stir in green onions, lemon juice, salt and pepper. Remove from heat.
Meanwhile, cook pasta according to package directions. Drain.
Mound pasta in a serving bowl. Top with sauce. Toss gently to coat.
Mushroom Cream Pasta tip: Fresh pasta cooks in about half the time it takes for dried pasta. So look for fresh angel hair pasta in the refrigerated foods case in your favorite supermarket.