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Mushroom, White Wine and Cream Recipe
|Dried pasta||1 Pound (500 Gram)|
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Brown mushrooms||8 Ounce, finely sliced (Or Wild, 250 Gram)|
|White wine||4 Tablespoon|
|Double cream||4 Fluid Ounce (125 Milliliter)|
|Freshly grated parmesan||1 Tablespoon (To Serve)|
Calories 689 Calories from Fat 250
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 18.5 mg
Sodium 159.4 mg6.6%
Total Carbohydrates 86 g28.6%
Dietary Fiber 4.4 g17.5%
Sugars 5.2 g
Protein 17 g34.9%
Vitamin A 3.9% Vitamin C 0.65%
Calcium 5.7% Iron 12.9%
*Based on a 2000 Calorie diet
While pasta is cooking, melt butter with oil in a large frying pan over medium-high heat.
Add garlic and mushrooms and cook, stirring frequently, until just coloured, 5 minutes.
Add wine and simmer until just evaporated.
Stir in cream and simmer gently until just thickened, 1-2 minutes.
Drain pasta, reserving about 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.