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| Mushroom Pasta – Penne pasta with four-mushroom cream sauce and herbs, olive oil and parmesan cheese. Paired with Victor Hugo 2005 Zinfandel Ingredients: One pound of penne pasta or similar, one-quarter pound of portobello, oyster, shitake and button mushrooms each, one cup of dry white wine, three shallots, three cloves of garlic, crème fresh or heavy whipping cream, two spoonfuls of fresh chopped thyme, marjoram and flat parsley each. Parmesan for grating and extra-virgin olive oil for drizzling. Salt and pepper to taste. Preparation: Saute finely chopped shallots and garlic in two spoonfuls of olive oil and quarter stick of butter until translucent. Add sliced mushrooms and sauté on medium heat for 10 minutes. Add wine and cook another 10 minutes. Add three or four heaping spoonfuls of crème fresh or a cup of heavy whipping cream, salt and pepper and stir well. Add herbs and turn off heat immediately. To serve, put the mushroom sauce at the bottom of a serving bowl, add steaming hot pasta, toss and serve immediately. Have guests grate parmesan and drizzle olive oil at the table individually. Will serve eight or more as an appetizer, four as a main course. |
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