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Wild Mushroom Persillade Recipe
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots||2 Small, finely chopped|
|Wild mushrooms||1 Pound, sliced (500 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Parmesan||4 Tablespoon, grated|
|Chopped fresh flat leaf parsley||3 Tablespoon|
|Parmesan cheese||1 Cup (16 tbs), grated|
Calories 784 Calories from Fat 181
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 770.3 mg32.1%
Total Carbohydrates 103 g34.4%
Dietary Fiber 8.5 g33.9%
Sugars 4.4 g
Protein 45 g90.6%
Vitamin A 25.1% Vitamin C 44.1%
Calcium 66% Iron 38.1%
*Based on a 2000 Calorie diet
Add garlic and shallots and cook over medium-high heat until fragrant, 1 minute.
Add mushrooms and cook, stirring frequently, until tender and coloured, 10 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and parsley to the hot mushrooms.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.