Rotini With White Mushroom Sauce Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 1 dry shallot, peeled and finely chopped | ||
| 1 lb fresh mushrooms, cleaned and sliced in 3 | ||
| Flour | 3 Tablespoon | |
| Chicken stock | 2 Cup (16 tbs), heated | |
| 1 cup hot milk | ||
| Nutmeg | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| 4 portions cooked rotini, hot | ||
| Paprika | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter in saucepan over medium heat. When hot, add shallot and cook 2 minutes. Add mushrooms, season and cook 5 minutes.
Mix in flour until well incorporated and cook 2 minutes over reduced heat.
Season well and pour in chicken stock; mix well and bring to boil. Pour in milk, add nutmeg, parsley and paprika. Mix well and cook 7 minutes over low heat, stirring occasionally.
Serve sauce over hot pasta and accompany with cheese.
Mix in flour until well incorporated and cook 2 minutes over reduced heat.
Season well and pour in chicken stock; mix well and bring to boil. Pour in milk, add nutmeg, parsley and paprika. Mix well and cook 7 minutes over low heat, stirring occasionally.
Serve sauce over hot pasta and accompany with cheese.
Chef
